Philippine Christian University

COLLEGE OF BUSINESS AND TECHNOLOGY

Dasmariñas City, Cavite
S.Y. 2020-2021

FUNDAMENTALS IN LODGING OPERATIONS

MODULE

Name: _____________________________________________
Year &Section: ____________________________________

Prepared by:
Mr. Michael T. Enriquez Jr.

CHAPTER 1
 HOUSEKEEPING ORGANIZATIONS
Learning Objectives
At the end of this chapter. The students are expected to:
1. Understand the organizational structure of the housekeeping department.
2. Understand the role of the housekeeper.
3. Understand the system of communication with other departments.
4. Differentiate the different jobs and position in the housekeeping Department.
5. Identify the scope of the housekeeping department.
6. Explain how hoteliers should manage guest properly that has been left behind (lost and
found).
7. Show the importance of safety training for employee working in housekeeping.
8. Describe, in detail, how housekeepers should clean guest rooms and public space areas
in a lodging facility.
9. Explain the processes required to clean the laundry generated by a lodging
establishments.

HOUSEKEEPING ORGANIZATION
Literally, the word ‘House-keeping’ refers to the Upkeep and maintenance of cleanliness
and order in a house or a lodging establishment, be it an inn, hotel, apartel, condominium,
resort, dormitory or hospital. A housekeeper is one who is responsible for administering
housekeeping maintenance and for insuring that everything is in order and that all occupants
are made comfortable, safe and protected from disease – causing bacteria.

Types of Housekeeping
Institutional housekeeping and domestic housekeeping are two types of housekeeping.

Domestic housekeeping refers to housekeeping maintenance in a house. It covers bedrooms,

kitchen, dining, receiving area, grounds, and the surrounding areas within the house.

Institutional housekeeping applies to housekeeping maintenance in commercial lodging

establishments such as hotels, resorts, and inns.

Institutional housekeeping usually covers the following areas:

 Guest room

 Hallways and corridors

 Lobby
  Public rooms and restaurants

 Offices

 Stairways

 Windows

 Stores, concessionaire shops

 Grounds

 Linen and laundry area

Guest rooms
Hallways and corridors

Lobby

Public rooms and restaurants

Offices

Stairways
Windows

Stores, concessionaire shops

Grounds

Linen and laundry area

It does not include the kitchen and dining areas since these are handled by the food and beverage
Department.

Scope of Housekeeping Maintenance

The responsibilities of the Housekeeping Department include the following:
1. Guest rooms Maintenance
 Maintaining cleanliness and orderliness in the guest rooms.
 Furnishing the room with necessary amenities and supplies such as bed, linen, appliances, etc.
 Attending to service request of house guests.
  Keeping the area free of safety hazards.

2. Maintenance of Public Areas

 Maintaining the cleanliness and orderliness in all public areas which include lobby, corridors,
function rooms, grounds, etc.
 Maintaini9ng and up keeping the surroundings of the building by keeping it clean and free of
litters.
 Maintaining an attractive landscape to enhance eye appeal.
 Undertaking minor repair like busted bulbs, broken furniture, etc.

3. Maintenance of linen/laundry service.

 Collecting and delivering laundry items for house guests or in house occupants.
 Washing, Drying, Ironing guest laundry as well as linen used in banquet functions, food service
and guest room.
 Mending Service.

4. Washing, Issuance, Repair and Inventory of employees uniforms.

5. Installation, Cleaning and Maintenance of fixtures and facilities.
6. Provisions of special services like babysitting, mending, polishing shoes, etc.

HOUSEKEEPING ORGANIZATION
In large establishments where there are many rooms and areas to be serviced, the Housekeeping
Department is organized such that there is a separate section to handle specific tasks. There is a section
for linen houseman for public area, rooms keeping supervisor for the linen and laundry service.

This department usually falls under the Rooms Division and headed by an Executive Housekeeper.

In smaller establishment with fewer guestroom and public areas to be serviced, the housekeeping
unit may just be a small section by an Assistant Housekeeper who takes over in case the supervisor is
not around. All housekeeping staff report directly to the housekeeping supervisor.
This Division of labor is illustrated in the Organization Chart
STRUCTURE OF HOUSEKEEPING DEPARTMENT
Distributions of Housekeeping Responsibilities
Executive housekeeper/director of housekeeping
 Executive housekeeper/director of housekeeping- Responsible and accountable for
maintaining the smooth and efficient flow of operations in the housekeeping
Department. Sees to it that housekeeping maintenance is carried out in accordance with
prescribed standards and policies.
 Assistant housekeeper- Managed to resources given by the EH to achieve the common
objectives of cleanliness, maintenance & attractiveness in a given shift.
 Room supervisor- Responsible for seeing that the crews of attendant complete their
assignments properly. Also communicate with Front Desk regarding any special
instructions for guest room not already noted on the assignments sheets
 Floor supervisor - Responsible of the guest floor attached to him or she in a shift.
scope includes guest room, corridors, staircases, and floor pantries of the allocated
floor.
 Public area supervisor - Responsible cleanliness, maintenance, and attractiveness of all
areas. Ex: bars, restaurant, swimming pool & car park areas
 Room attendant - Also known as chambermaids or room boys.
The actual cleaning of guest room & bathroom allocated to them.
 Report any repairs in guest room, any damaged by staff or guest & any suspected theft
of hotel property.
 Houseman/house attendant - Clean carpets, wash wall, remove trash and recycling,
care for floors and clean high and hard-to-reach areas.
May work as linen runners whose main job is to take soiled linen from the guest room
floors & transport clean linen, as needed to the room attendants on the floors.
 Public area attendant - Referred to as a lobby attendant, cleans the public spaces of the
property. All areas used by the guests inside the property other than the guest rooms.
Assigned to back of the house areas
 Night supervisor - To be able to handle any aspect of housekeeping at night.
Responsible and accountable at night for smooth housekeeping
 Linen room supervisor - He or she is a non-management person solely responsible for
the acquisition, storage, issuance and cleanliness of linen.
Huge task is to keep track of all linen types.
 Linen room attendant / Laundry attendant - Assist the supervisor by actually issuing
linen and filling such records as necessary. Perform some laundering task in the hotel
that has On-Premise laundry (OPL
 Uniform room supervisor - Providing clean serviceable uniforms to the staff of the
hotel. Keep an inventory control on various uniforms at various stages of use.
 Uniform room attendant / Laundry attendant - Issuing of uniforms while receiving
soiled uniforms for onward transmission to the laundry. He or she can sometimes do the
laundering task in the hotel.
 Laundry manager - Responsible for all laundry operation. Make sure that the laundry is
operating efficiently.
 Seamstress - Fabricated a variety of items, from draperies to bed covering and uniform.
Responsible mending & repairing fabric item
 Clerical staff - Answering phone and relaying messages, assist with other matters
regarding office operation.

Standards of Ideal Housekeeping

1.Cleanliness

 All areas are immaculately clean, corner-to-corner, top to bottom, including surfaces.
 Closets, cabinets and storage areas are also kept clean.
 Furniture and fixtures are properly dusted; doorknobs and metal fixtures are polished
with the right metal polishing chemical.
 Windows and glass panels are dusted and polished.
 Floors are vacuumed, polished or shampooed when necessary.
 Grounds are free of litters and dirt.
2.Orderliness
  Facilities and fixtures are properly arranged and installed in appropriate location.
 Room amenities are properly installed in appropriate location.
 Linens are neatly folded.
 Beds are made up properly, linen are mitered and wrinkle free.
3.Sanitation

 The whole area is free from all sources of bacterial contamination such as un-disposed
garbage and left-over, stagnant water, etc.;
 Wet garbage is properly underlined with plastic, covered and disposed regularly;
 All items for personal use of guest and which come in contact with the body like linen,
cutleries, glasses, etc. are sanitized with sanitizing detergents to protect guests from
possible bacterial contamination;
 Area is protected from pest infestation, regularly fumigated to eliminate pests.
4.Guest Comfort

 Rooms are properly ventilated and lighted;

 Guests are not disturbed by noise and other forms of distractions;
 There are sufficient amenities for the comfort of guests like linen, toiletries, drinking
glass, etc.
5. Eye Appeal

 Ambiance is soothing to the eyes, not dim or dull;

 Suitable interior design is provided for; there is proper blending of colors;
 No eyesore can be found in guest-contact areas;
 Wall decors and TV sets are posted at eye level.
6. Safety

 The rooms, function rooms and public areas are free from any safety hazards like open
electrical outlet, dangling wires, damaged tiles, slippery floors, broken chairs, etc.;
 Building is provided with all required safety facilities like ventilated fire exits, emergency
alarm, fire extinguishers/hoses; luminous safety signs, etc. safety standards prescribed
for building maintenance by the government are strictly enforced;
 Safety instructions during emergencies are available in all rooms;
 All staff are trained on emergency procedures, including the use of safety equipment;
 Trained roving guards are available to check movements in guestrooms and to insure
the protection of guests.
7. Materials Control and Preventive Maintenance

 There is a designated budget for supplies and materials;

 Consumption of supplies is always monitored and excessive consumption is determined
and reported;
  Par stock requirements are always maintained; regular requisitions are made;
 All tools and equipment are stored safely in appropriate storage compartments right
after use;
 Supplies and materials are consumed within the limits of the budget;
8. Guest Relations

 Guest requests and concerns are given prompt and proper attention;
 Staff exhibit a warm and pleasant disposition in dealing with guests;
 Tact and diplomacy is observed in dealing with complaints and difficult situations;
 Customer feedback is solicited to determine guests’ satisfaction;
 Customer feedback and concerns are logged down and discussed for corrective action
during meetings;
 Staff expresses warm appreciation and gratitude for guest patronage;
 Customer needs and concerns are anticipated and attended to immediately;
 Inquiries of guests are given accurate and appropriate response;
 Staff do out of their way to render extra service to guests;
 Guests with special problems like the sick, intoxicated pones, etc. are given the
necessary assistance and support by the Housekeeping staff.
LEARNING ACTIVITY # 1
I.MULTIPLE CHOICE: Encircle the letter that corresponds to the correct answer.
1. Responsible and accountable for maintaining the smooth and efficient flow of
operations in the housekeeping Department.
a. Room Supervisor c. Laundry Manager
b. Executive Housekeeper d. Public Area Supervisor
2. Responsible cleanliness, maintenance, and attractiveness of all areas. Ex: bars,
restaurant, swimming pool & car park areas
a. Room Supervisor c. Laundry Manager
b. Executive Housekeeper d. Public Area Supervisor
3. Responsible for seeing that the crews of attendant complete their assignments
properly. Also communicate with Front Desk regarding any special instructions for
guest room not already noted on the assignments sheets.
a. Room Supervisor c. Night Supervisor
b. Assistant Housekeeper d. Public Area Supervisor
4. Also known as chambermaids or room boys. The actual cleaning of guest room &
bathroom allocated to them.
a. Clerical Staff c. Houseman/house Attendant
b. Seamstress d. Room Attendant
5. Referred to as a lobby attendant, cleans the public spaces of the property. All areas
used by the guests inside the property other than the guest rooms.
Assigned to back of the house areas
 a. Uniform room attendant c. Public Area Attendant
b. Seamstress d. Room Attendant
6. Responsible for all laundry operation. Make sure that the laundry is operating
efficiently.
a. Uniform room supervisor c. Public Area Supervisor
b. Laundry Manager d. Room Supervisor
7. Responsible mending & repairing fabric item.
a. Houseman/House Attendant c. Seamstress
b. Clerical Staff d. Laundry Attendant
8. He or she is a non-management person solely responsible for the acquisition,
storage, issuance and cleanliness of linen.
a. Uniform Room Supervisor c. Room Supervisor
b. Linen Room Supervisor d. Laundry Manager
9. Providing clean serviceable uniforms to the staff of the hotel. Keep an inventory
control on various uniforms at various stages of use.
a. Uniform Room Supervisor c. Uniform Room Attendant
b. Linen Room Supervisor d. Laundry Attendant
10. Managed to resources given by the EH to achieve the common objectives of
cleanliness, maintenance & attractiveness in a given shift.
a. Night Supervisor c. Assistant Housekeeper
b. Linen Room Supervisor d. Laundry Manager

II. IDENTIFICATION: Write the correct answer in the space provided before each number.

__________________________1. This refers to the Upkeep and maintenance of

cleanliness and order in a house or a lodging establishment, be it an inn, hotel,
apartel, condominium, resort, dormitory or hospital.
__________________________2. Responsible of the guest floor attached to him or
she in a shift. scope includes guest room, corridors, staircases, and floor pantries of
the allocated floor.
__________________________3. This Type of Housekeeping applies to
housekeeping maintenance in commercial lodging establishments such as hotels,
resorts, and inns.
__________________________4. This refers to housekeeping maintenance in a
house. It covers bedrooms, kitchen, dining, receiving area, grounds, and the
surrounding areas within the house.
__________________________5. Responsible for answering phone and relaying
messages, assist with other matters regarding office operation.
__________________________6. The Head of Housekeeping Department.
 __________________________7. He or She may work as linen runners whose main
job is to take soiled linen from the guest room floors & transport clean linen, as
needed to the room attendants on the floors.
__________________________8. He or she can sometimes do the laundering task
in the hotel.
__________________________9. Assist the supervisor by actually issuing linen and
filling such records as necessary.
_________________________10. He or she to be able to handle any aspect of
housekeeping at night. Responsible and accountable at night for smooth
housekeeping.

III. ESSAY. (5 POINTS)

1.What is the proper bending and fitting procedures during bed make up?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. One guest requested for a baby crib and almost at the same time another guest
requested for room cleaning. Which one will you do first? Why?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

3. How you handle guest complaint on the delay of room cleaning?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

4. A guest requested for an iron and ironing board which are currently unavailable. What
will you say to the guest?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

5. A guest claims that the air-conditioning unit is not cooling well. How do you handle the
complaint? What will you do if the engineering department cannot fix the problem
immediately?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

6. How would you handle the cleaning of a room where the guest remains inside the room?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

7. Identify at least five (5) cleaning supplies needed in cleaning?

 ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

8. Between a Vacant Dirty and make up room, which will you do first?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

9. What will you do if the guest vomited on the floor while you are cleaning?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

10. While you were cleaning a checked out room, the guest came back and claimed that he
left his wallet on the bed. What will you do if you did not find the lost item?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
CHAPTER 2
PROVIDE HOUSEKEEPING SERVICES TO GUEST
Learning Objectives
At the end of this chapter, the students are expected to:
1. Perform the proper steps and procedures in cleaning a guestroom.
2. Classify and Identify the different amenities that would be replenished in the
guestroom.
3. Know and Understand the nature and scope of rooms and hoe to maintain them.
4. Set-up equipment and trolleys.
5. Perform on how to access rooms for servicing.
6. Perform make-up beds.
7. Clean and clear rooms.
8. Clean and store trolleys and equipment.

PROVIDE HOUSEKEEPING SERVICES TO GUEST

Guestrooms are serviced by designated room attendants, room boys or chambermaids. In big hotel
and lodging houses, room maintenance is handled by one separate section, Rooms Maintenance Unit
head by the Area Supervisor is assigned to supervise the cleaning and the over- all maintenance of the
guestrooms as well as hallways and service areas.

Guestrooms are serviced twice a day – morning and late afternoon up to evening.

Room Attendants who report for the first shift perform the room make up and
installation of room amenities. They also attend to service requests of guests. Those on second shift
receive endorsement from the morning shift before performing the night service. The night service
usually includes turn down of beds, make-up of the bedroom and bathroom, refill of thermos jug with
water and other guest services.

Nature and Scope of Rooms Maintenance

Guestroom are serviced and maintained through the following services:
1. Maintenance of order and cleanliness.
 Regular of order and cleanliness.
 Orderly arrangement of fixtures and guestroom amenities.
 Installation and replenishment of guestroom supplies and amenities.
 Continuous checking of condition of guestrooms and facilities and taking corrective
action
2. Safekeeping of Lost and Found items.
3. Coordinating with other sections on matters involving guestroom maintenance and servicing
of guests needs, complaints and concerns, i.e,
 Out of order rooms.
 Lost items.
 Additional requirements.
 Processing of guest laundry.
 Safety and security matters
 Other matters
4. Provision for other services to house guests like:
 Baby sitting
 Extra beds, linen, towel, pillow
 Shoe shine service
 Request for seamstress
 Provision of facilities like hair dryer adapters, transformers
The hotel must be specify which items can be lent out to guests free of charge
and which one are subject to charge and how much.
These items must be accompanied by acknowledgement receipt signed-
acknowledge by the guest upon receiving said items. If said items get lost, automatic charges to
be billed to the account of the guest.
5. Attending to other guests needs and concerns.

Classification of Guestrooms
A. According to Number of Beds
Single room - a room with a single bed good for one person

2. Twin room - a room with two twin or two single beds good for two person
3. Double room - Is occupied by two persons with one (1) double bed.

4. Double – double room - A room with two (2) double beds or 2 queen beds, occupied by two
(2) or more persons.
5. Triple room - Is occupied by three (3) people, may have one (1) double bed and a roll away bed or
two (2) single beds plus a roll away bed.

6. Quadruple room - Room is occupied by four (4) people; may have two (2) beds or more.
7. Family room – Room with at least one double bed, with one or more single beds, designed to
accommodate one small family.

8. King room -Has a king-sized bed, maybe occupied by one (1) or two (2) people or one small
family
B. According to price, layout and facilities
1. Economy - Room is designed for an economical rate, usually short of standard facilities
like air-condition, television, and other amenities.

2. Standard - Room is sold at moderate rate, equipped with standard facilities and
amenities like air-con, toiletries, television, nite table etc.
3. De Luxe - Room is more luxurious and spacious, with amenities of superior quality, sold
at much higher price than standard room.

4. Studio - Room has a studio bed or couch which can be converted into a bed . It may also
be called an executive room.
5. Connecting rooms - Consist of two or more rooms with entrance doors from the outside
door between them through which guest can get through each bedroom without going
out of their rooms

6. Suite - Room has a parlor or living room connected to one or more full-sized bedrooms,
equipped with luxury amenities and sold at a higher price than standard rooms
Types of Suites
1. Junior suite - Is a room with a bed and a sitting area (usually a small lounge). There
maybe a small, separate bed, connected to the living room. Also called as a mini suite.

2. Penthouse Suite - Usually located on the top floor of the property.

 3. Executive Suite - Is designed for a top executive, with facilities and amenities of superior
quality

4. Hospitality Suite - Is used for entertaining visitors; serving as function room or a parlor.

Types of Beds
1. Single Bed - A bed approximately 36 inches by 75 inches
2. Double Bed - A bed that can accommodate a couple . Approximately 54 inches by 75 inches.

3. Queen Bed – Extra- long, extra wide bed about 60 inches by 80 inches in size.

4. King Bed – Extra- long, extra wide bed about 78 inches by 80 inches in size.
 5. Roll-away Bed - A portable bed

Room Status
During room check, the rooms supervisor checks the status of each room using the
following code, prepare the room status report and endorses it to Front Desk as their reference
in assigning rooms. Without this report there is a possibility of double booking or assigning out
of order or dirty.

OCCU A guest is currently registered to the room.

OCC PIED
 The room is occupied, but the guest is
COM COMPLIMENTARY assessed no charge for its use.

S SLE A guest is registered to the room, but the bed

O PT OUT has not been used.

V VACAN The room has been cleaned and inspected and

R T READY is ready for an arriving guest.

V VACAN Vacated but not ready for occupancy, since it is

D T DIRTY still dirty or still being made up. It is also
termed as ON-CHANGE.
OU The room cannot be assigned to a guest. A
OOO T OF ORDER room may be out-of-order for a variety of
reasons including the need for maintenance,
refurbishing, and extensive cleaning.

BLO BLOCKED Reserved for a guest who expected to arrive

within the day.
NS NO SHOW Room is reserved but not used or the
reservation has been cancelled

Terminologies Used to described Various Types of Guest

1. Very important persons (VIP) – a well renowned guest like high ranking
officials, executives, etc. who warrant special treatment and handling.
2. Very, very important person (VVIP) – a Highly renowned person who
deserves extra special treatment like dignitaries, ambassadors, etc.
3. Free independent travelers or Foreign Individual Tourist (FIT) – Tourist or
travelers travelling alone, not joins any tour group.
4. Joiner – Person joining another guest in the same room.

LIST OF ROOM AMENITIES IN COMMERCIAL HOTELS, RESORTS AND LODGING HOUSES

INSTALLATION AND SET UP OF ROOM AMENITIES

DND/MAKE UP SIGN maybe back to back. DND on one side and the MAKE UP THE
ROOM sign on the other side.
VARIOUS FORMS AND DOCUMENTS INSTALLED IN GUEST ROOMS
1. “Where are you?” Form – is used by guest to indicate his whereabouts so that in
case someone comes or calls to locate him/her. The Front Desk can locate him/her.

2. Customer Feedback Form – Is designed as a tool for gathering guest comments and
feedback on the room facilities and services so that the hotel can make the
necessary improvements.
3. Acknowledgement Receipt – This form designed as a control tool whereby the guest
is made to acknowledge room supplies and mini bar items installed in his room.
Without this form, the guest may deny the count or his consumption, giving room
for argument and misunderstanding

4. House Rules for Guest – This form provide policies and regulations that could be minimize,
if not eliminate abuses on part of guests particularly on behavior that could create serious
damage to property or disturb other guests.
PREPARATIONS FOR QUALITY ROOM KEEPING
Preparation for the Job:
1. Be on time! Time in at the Bundy Clock or Timesheet (whichever is used).
2. Come to work clean and properly groomed – clean uniform, right shoes (well-
polished, hair neatly combed, etc.) Strict compliance with grooming standards.
3. Get your Daily assignments, schedule and side duties from your supervisor.
4. Report for Briefing.
5. Get Keys (if you are the room attendant).

Prepare the required tools, equipment and supplies.

1. Determine the tools and equipment needed including equipment, cleaning supplies
and chemicals, Forms etc.
2. Secure the needed tools, chemical and supplies from their storage area and account
for them.
3. Make requisition when supplies fall short or par stock.
4. Load and arrange supplies in the trolley.

Set Priorities
1. Secure a room status report from your supervisor.
2. Prioritize rooms cleaning as follows:
 First – check-out rooms
 Second - rooms with make-up request of guest.
 Third - Occupied rooms without request of and without a make-up sign.
 Fourth - vacant rooms that need follow up.

For Supervisor
1. Check the latest room status. Highlight rooms that must be prioritized.
2. Get the print-out of room night report then transfer it to the discrepancy report.
3. Know all the expected check-out for the day (to be highlighted)
4. Distributed to room attendants their respected assignments including the room
status report so that they have a basis in prioritizing the room cleaning.
5. Secure keys or card (whichever is used).
Stocking and Cleaning the Room boy’s Trolley/Cart
ROOMS CLEANING AND MAINTENANCE PROCEDURES
Room Make – up Procedures
Supplies/tools needed: Room boys’ cart, equipped with amenities and supplies.

Please copy and paste the link then enter to the search engine to watch video’s :
https://www.youtube.com/watch?v=umShPPmqwfM
Making Up a Bed

Steps Procedure Purpose Additional

Information
1. Lay down the Place it on top of the mattress: Bed pad is intended to
bed pad on center it and smooth it flat over the protect the mattress from
the bed bed. Secure it by tucking-in the stains.
garter on the corner.
2. Lay down the Place it evenly on the top of bed pad The bed sheet is intended to
first bed with the center down; tuck in the cover the bed pad. If tightly
sheet sheet under the mattress at the Done, the sheet will not
head and foot of the bed. easily crumple.
Miter all corners then tuck-in the
undersides of the sheet tightly
covers the mattress.
3. Lay down the Place it in such a way that the This is not only beautiful to
second bed finished side of the hem is face look at but also designed for
sheet down at the head of the mattress. the guest convenience.
The sheet must be centered in such
a way that the top of the headboard.
4. Lay down the Put it on the top of the 2 nd sheet This will make the bed
blanket about 6 inches away from the edge appear neat and clean.
of the mattress (head portion)
5. Lay down the For a more presentable
bed cover appearance; to protect linen
from dirt.

Please copy and paste the link then enter to the search engine to watch video’s :
https://www.youtube.com/watch?v=j590aOk1yvQ
Sample set up of room amenities used in one Tourist Inn
CHECKLIST OF ROOM FIXTURES AND AMENITIES
FIXTURES/AMENITIES STD_TWIN DBL_STD FAMILY JUNIOR EXECUTIVE
STD SUITE SUITES
For 2 For 2 For 4 For 5 For 5
1.Single bed 2 2 4 4
2.double bed 1 1 1 1
3.Bed skirting 2 1 2 4 4
4.Bed pad 2 1 4 5 5
5.Bed sheets flat 4 2 8 15 15
6.Blanket 2 1 1 5 5
7.Bed cover 2 1 1 1 1
8.Pillows 2 2 4 5 5
9.Pillow case 2 2 4 5 5
10.Nite table/Lamp 1 1 1 1 1
11.Telephone 1 1 1 1 1
12.Hangers(inside closet) 4 4 8 10 10
13.Memo pad (inside compendium NONE NONE NONE 1 1
with ball pen)
14.Dresser table and chair 1 1 1 1 1
15.Waste basket/can 2 2 2 2 2
16.Room service menu 1 1 1 1 1
17.Ash tray(on top of dresser) 1 1 1 1 1
18.Mini-ref NONE NONE NONE 1 1
19.Sofa set NONE NONE NONE 1 1
20.Drinking glass 2 2 4 5 5
21.Thermo jug 1 1 1 1 1
22.Guest folder or compendium NONE NONE NONE 1 1
23.Stationary and envelope 1 SET 1 SET 1 SET 1 SET 1 SET
24.Small tray for the jug and glasses 1 1 1 1 1
25.Directory of Hotel Services 1 1 1 1 1
26.TV set 1 1 1 1 1
27.Mini bar NONE NONE NONE 1 SET 1 SET
28.Facial tissue NONE NONE NONE 1 ROLL 1 ROLL
29.Guest comment card 1 1 1 1 1
FOR THE BATHROOM
30.Toilet tissue 1 1 1 1 1
31.Shower curtain 1 1 1 1 1
32.Soapm in a soap dish 4 4 8 10 10
33.Bath towel 2 2 4 5 5
34.Hand towel NONE NONE NONE 5 5
35.Bath math 1 1 1 1 1
Make up of check out Rooms
This job should be executed immediately by the floor supervisor and the assigned
room by once the room is vacated by the guest.
Materials needed: Room boys cart, equipped with amenities and supplies

Steps Procedures Purpose

1.Check for items left by If there any, surrender them Guest may return to claim
guest to the Housekeeping office the lost item
and fill up the Lost and Found
Form
2.Pull the curtains or blinds By pulling the pulley To brighten the room during
the make-up
3.Adjust air-con to desired Adjust through the Room must already be cook
temperature thermostat control to desired once guest enters the room
coolness
4.Removed soiled dishes Place them at the service To prevent pest infestation
used during room services station for pick up or bring and foul odor
them to the dishwashing
area
5.Empty all ashtrays and Empty them to the trash bag To eliminate trash that breed
waste basket of the cart (if used). wash pest infection and foul odor
with soap and water, then Lost and Found items are to
wipe dry with dry cloth. be recorded in lost and found
Should there be any valuable form and logbook (see form)
thrown into the basket, pick
it up and surrender it to the
housekeeping supervisor.

6.Wash and wipe dry Rinse first with hot water To prevent glasses bacterial
drinking glasses then wash with soap and contamination
water; then wipe it dry, then
wrap with a glass bag
7.Clean thermos jug then Clean with soap and water by To make sure sure they will
refill with cold water using brush, then refill with not be contaminated with
iced water bacteria
8.Strip the bed of its soiled Place soiled items into the
linen and pillow cases and linen canvass of the cart, Get
replace them fresh ones from the cart to
replace the soiled ones.
9.Make up the bed Follow standard procedure
for bed make up
10.Vacuum or shampoo the Vacuum if lightly soiled and
carpet and upholstered shampoo if heavily soiled.
furniture Follow standard procedures
for vacuum cleaning or
shampooing
11.Dust all furniture Include baseboard window Make sure that all dusts and
sills, mini-bar racks, bottles, dirt are removed.
wooden trays, etc. Follow standard procedures
in training.
12.Polish mirror and all other For metaled fixtures like Metal polish can remove
metaled fixtures switch plates, door knobs, tarnish and restore the shine
thermostat control. Use and glow of the metal
metal polish. fixtures
13.Replinish all guestroom Install items following Refer to standards of
supplies standard quantity and amenities installation.
specified location.
14.Make up the bathroom Follow standard procedure
for bathroom make up
15.Fix the curtains Close the light curtains To prevent the sun rays from
completely. For the heavy penetrating the rooms,
ones, leave a distance of thereby maintaining the
about 1 foot. room temperature
16.Check the overall See if the room is properly The room boy will be
condition of the room, cleaned and made-up and answerable if there is any
including the installed nothing is left unattended. defect that was left
fixtures and appliances. unattended due to his
negligence in making
thorough inspection.
17.Close the door Also check the working
condition of TV, shower, etc.
Check for safety hazards.
Report any deficiency to your
supervisor for her to make
service request.

When are rooms made up or serviced?

1. Daily, Unless the guest refuses a room make up as when a “DO NOT DISTURB “sign is
hanged on the door knob of the guest’s room.
2. Whenever a room is vacated through checkouts.
3. Whenever there is a make-up request. The guest usually hangs in the door knob the sign
“PLEASE MAKE UP THE ROOM “
Executing a Turn Down or Night Service
This procedure is done late in the afternoon by the night service room boys.
Materials needed: Room boys cart, complete with stock of supplies and amenities.

Steps Procedures Purpose

1.Roll the room boys cart Place the cart in front of the A cart is equipped with
complete with supplies door supplies facilities make up
towards the guest room. and replenishment of room
amenities.
2.Active the doorbell or Give few seconds in between So as not to cause irritation
knock gently knock or in activating bell. to guest
3.Hang the make-up Hang it from the door knob To warn all concerned that
the room are being serviced.
4.Turn down the bed Remove the bed cover and To make it convenient for the
place it inside the closet. guest to get inside the bed,
Open the blanket and fold without the hassle of
the right corner in triangular unfolding the bed cover.
position as shown above.
5.Draw the heavy curtains By pulling the curtain pulley
back (if any)
6.Refill the jug Refill with water and ice
7.Remove room service tray To eliminate unnecessary
if there is any trash in the room that can
breed bacteria and foul odor
8.Replinish the towels Use fresh ones
9.Check the garbage can See if there is trash and
empty it into the trash bag of
the cart. (if the cart is being
used) if there is no cart,
dispose them directly to
designated disposal area.
10.Empty and wash ashtrays Wipe with dry cloth To make it look clean and
presentable
11. Wash used drinking Wash with soap and water To keep them safe to use
glasses and wipe with dry cloth
12.Check the bathroom Look for soiled towels and
change with fresh ones
13.Turn off the lights but Maintain visibility with at This help to conserve energy
leave one lamp on least one lamp on
Inspecting a vacant, check out room
This task performed by the Floor/Area Supervisor before the room is sold.

Steps Procedures Purpose

1.Have pen and paper ready Place them in your clipboard For you to write your
or folder observation
2.Activate the doorbell or By pressing the button (for To make sure the guest is
knock gently doorbell) 39 secured inside
3.Proceed with the chain lock Hold it to check whether the To make sure the guest is
installation is firm secured inside
4,Do the inspection clockwise Begin from the closet door to Do it part by part so as not to
or counterclockwise luggage rack, to the writing miss any item which may
table, coffee table, and beds become a source of
down to the bathroom. complaint the guest.

Concentrate on one area or Find out if there is a need to

portion of the room first change the bulb or if any
before proceeding other repair needed. Concentrate
areas, Check the closet door in one area or portion of the
if it is swinging, derailed or room before proceeding to
has scratch marks. the other areas.

Check the closet light if it is in To make it look neat to make

working condition. Check the it easier for the guest to hang
hangers and place all hooks his clothes.
in one direction

5.Check the shoe horn inside See if the hook hangs on the Make sure there are 2 pieces
the closet (if any) shoe horn of shoe cloth inside
6.proceed to the luggage rack Find out if there are dust or So that when the guest
scratches that need comes back for the lost
attention. items, he/she can easily claim
it, This helps to create good
Check the drawers for any impression.
item left by the guest and if
there is any, surrender it to
the Lost and Found section.

Check the pictures frame

hanging on the wall for
cleanliness
7.Check the condition of the Switch it and tune to the Complaints on room
TV set different channels to check if amenities can be avoided
it is working condition. when everything is checked
Remove all dust on top of it. before the guest occupies the
Should there be any defect, room.
Refer to technician for
servicing
8.Check the writing table for Check for dust and stains and Guest does not want to work
cleanliness do the dusting. on a dirty table. Check for
dust and scratches
9.Check the laundry See if needed items like These items are needed by
paraphernalia laundry bags, laundry list, are the guest when making
available. request for laundry.
10.Check the coffee table Make sure that the table is To ensure convenient use by
equipped with ashtray and the guest.
match. The match should be See the easy chairs are
positioned against one side placed at the sides of the
of the ashtray with the logo table properly.
prominently showing. Check magazines underneath
coffee table if they are
properly set up.
11.Check the NTL night table Make sure that the NTL is Any malfunctioning should
lamp (if any), telephone, free from dust including the be immediately referred to
radio and alarm clock. body, shade and bulb. Check the maintenance section for
also whether also bulb is corrective action.
functioning, and with the
right wattage. Telephone
should be disinfected with
alcohol or Lysol. Check if
memo pad, maintenance
form, where to find me form,
etc. are complete and
properly installed. Check if
radio, alarm clocks are
functioning properly
12.Check the beds All linens must be clean and
properly installed
13.Check the air-con. Check if it is in working
condition.
14.Check the bathroom Check mirror and marble Check also for any defect in
walls for dust and scratches tiles, walls, sinks, lavatory
and indicate in the report.
 See if mirrors are properly Make service request
cleaned/polished; whether immediately after room
fixtures are free from water check.
and soap marks.

Check supplies like towels

and facial and toilet tissues,
toilet if they are complete or
need to be replenished.

Towels should be complete, Place towels in towel rack.

clean and properly folded
and installed.

Switches, lighting, water

supply (hot & cold) flasher,
shower should be checked
whether functioning properly
15.Release or declare the If everything has been found Rooms are not supposed to
room vacant, ready for sale in order and complete, then be sold out for occupancy
the room is declared vacant unless it has been thoroughly
and ready for occupancy. checked for cleanliness,
safety, sanitation, condition
or room amenities and
facilities.
16.Make a room status Indicate in the room status This report goes to Front
report report chart the status of the desk to serve as their guide in
room as “vacant ready” if assigning rooms to guest.
everything is in order. If
there is a defect, place OOO
(out of order)

Night Service
Night service starts at late afternoon up to 6:00 AM the following day.
Before leaving the outgoing supervisor must endorse all unaccomplished tasks and
important instruction like pending service requests to the incoming night shift supervisor like,
etc. these instructions must be logged down and incoming supervisor, upon reporting for duty
must immediately check the logbook for instructions. The keys should also be properly
endorsed following the key handling procedures.
Tasks of midnight service crew usually include;
  Follow up or completion of unfinished tasks by earlier shifts.
 Attending your guests request like installation of extra beds, etc.
 Preparation of reports.
 Make up of late check our rooms.

The Night Shift Supervisor upon reporting shall accomplish the following routine tasks.
 Time-in at rooms keeping office attendance logbook
 Receive and acknowledge- sign Master keys
 Check Attendance, Grooming and uniform of Room Boy
 Give Instructions/Reminders to Room boys (RE; PM shift endorsement)
 Attend to replenishment/set-up of mini bar
 Accomplish mini bar receipts
 Check actual status of room and update room status report
 Check cleanliness of rooms if they are in accordance with prescribed standards
 Check supplies if they are adequate or need to be replenished
 Check items needing maintenance or repairs
 Accomplish service request to engineering office for defective items
 Follow- up with engineering any un-accomplished service request
 Open rooms for Engineering staff and Guest
 Prepare Supervisor/>aid report and In-house guest rooming list
 Log down in the Logbook unusually incidents/endorsements, etc.
 Attend to late check- hours or make up request
 Time out in the attendance Logbook after work

REPLINISHMENT AND MAINTENANCE OF BED LINEN

Replenishment of linen
1. All soiled linen items should be replaced with fresh ones.
 Bed sheets, pillowcases should be replaced daily.
 Towels, hand towels, wash cloth and bathmat should be replaced daily if they
are used by the guest.
 Blankets and bed covers should be immediately replaced once they are soiled.
 All linen items used by sick guest should be replaced daily (whether soiled or
not) and should be segregated (in plastic bag) from the rest of the linen items.
2. Curtains should be replaced once soiled.
3. Requests for additional linens items like pillows, blankets, etc. will be granted depending
on the availability of the item. Once Delivered, it should be immediately logged down by
the supervisor or room boy.
4. All linen items should be properly folded and installed in the right container or location.
 5. Shower curtains (if made of plastic) may not be replaced but should be washed and
cleaned daily during the room make-up, If other curtain material is used, wash and dry it
at least once a week.
6. New occupant shall be providing with a new set of linen even if the ones used by former
occupant are still clean looking.
7. The number and Quality of linen to be used shall depend on the price of the room. De-
luxe and suite rooms require of higher quality.

Labelling and turning of mattress

As part of the preventive program of housekeeping, mattresses are examined
periodically to determine their age, condition and durability. Likewise, they are turned at least
four times a year to prolong their life.
Procedures
1. Each mattress is marked with purchase month and year before its installation is marked
with purchase month and year before its installation in a guest room.
2. Each mattress is labelled at the top and bottom on both sides with the month in which it
should be turned like: January, April, July and October.
a. Labelling by month is preferred to coding with numbers.
3. The Housekeeper should inspect the mattress from the top or bottom of the bed. If it
will be from top, place the label as shown in Figure A. If it will be done from the bottom,
label as shown in Figure B.
4. When a mattress is turned by a housekeeper, she should also vacuum both mattress and
box- spring Thoroughly, check whether a repair or replacement is required and note
down observations in a report. She should also turn the box spring from the left side to
the light side to ensure even wear.

A B
January October October July
TOP

BOTTOM

April July January April

Selection and Care of Bed Linen

1. Bedspreads: Throw-over bedspreads require has delicate material than fitted covers.
Most materials that are suitable for curtains can be used for bed covers. In calculating
the quantity required, the pattern should be taken into consideration.
Fitted bedcovers: have a center panel which is the size of the bed surface. An extra flap is
added at the top of the cover so this portion can be folded to cover the pillow.
Choose bed sheet materials that are easy to wash. They should be grease resistant in as much
as guest often sit or lie on the beds. Besides, hotels rarely change the bedspread.
A soft, loose woven fabric is not advisable for a bed cover since its shape easily get distorted. A
shiny satin type of fabric will be better. The material should also be fire resistant, especially
when there are people who smoke in the bedrooms.
2. Bed Pads
3. A bed pad acts as padding between the mattress and the sheet, giving the guest
addition comfort especially when the mattress is buttoned. It also serves a blanket,
giving the body additional warmth a is absorbs excessive body moisture, Bed pads also
protect the mattress from any spillage or soiling. In Modern hotels, a bed pad is flat:
with quilted cover that goes over the mattress. They are made from white terylene
filling which can be laundered easily. Bed pads should be laundered regularly for high
standards of appearance and hygiene.

HANDLING LOST AND FOUND ITEMS

Operating Procedures
 An item left behind by guest either in the room or in public area identified by any staff
and brought under the notice of Housekeeping is termed as “Lost and Found” item.
  There should be one dedicated location to receive lost and found items whether it is
found in guestrooms, meeting rooms, public area or restaurants.
 The lost items must be secured in a locked closet or area that has highly restricted
access.
 Employees are instructed to bring items to lost and found area, with valuables receiving
immediate attention.
 All items received to be recorded in a lost and found register.
 All items regardless whether it is valuable, non valuable items and perishable items
must be recorded on the Lost and found register.
 Items should be put in a plastic bag noting the serial number from the register, place
found, date, name of the person found the item etc.
 Valuable items like Jewellery, mobile, wallets, laptops, ipads etc. must be stored in a
locker.
 If the Property management system has Auto trace functionality then put a trace on
the guest profile stating the there is a lost item held with the housekeeping department.
 Send Email to the guest to notify the guest about the lost item ( as per the hotel policy )
 When guest calls up the hotel to ask about the lost item, only the person who maintains
the lost and found register should revert to the call.
 Once the item is sent to the guest / collected by the guest authorized person an
appropriate entry to be made on the system.
Sample lost and found register list:

The lost and found items are classified as follows:

Valuable items.
No valuable items.
Perishable items.
Valuable items :
 One separate Register is maintained for Valuable lost and found items and the items are
kept in a safe Deposit Locker.
 Valuable items are kept for a period of six months ( as per the hotel policy),
 If there is no response from the guest, auction to be conducted.
Non valuable items:
 These category items are kept for three months in safe custody after making necessary
entries.
 If there is no response from the looser till the time, these items are to be disposed off.
Eg: To be distributed to the finder.
Perishable items:
 Perishable nature lost and found items are kept for three days.
 In case of any quarry and need to keep further is to be done accordingly.

Important guidelines
1. Keys to bedrooms must be in 4 sets – one set for the guest, one for the housekeeper,
one for the Front Desk and the last set for the duty Manager.
2. Once a guest losses his/her room key, he/she supposed to pay not only the cost of the
key but also the amount of the new lockset which will be used to replace the old one.
For safety reasons, locksets in rooms will lost keys shall be replaced to prevent the
possibility of a lost key finder to have access in the room.
3. Lost set of the key may be interchanged with another room lockset, if possible to
another floor.
4. Keys to guest rooms are to be issued only to registered occupant. They should never be
given to any unregistered joiner, relatives or friends of occupants, unless there is a
written authorization from the registered guest.
5. Any request of guest to open their room with the room boys key should not be
entertained by any housekeeping staff. The request must be directed to the Front Office
who will first check whether they are registered occupant before allowing housekeeping
to open their room.

Accomplishing Productivity and consumption Report

Preparing and submitting productivity report is part of the routine tasks of room attendants
or room boys. It shall be done at the end of their shift before making a time out in the in the
Bundy clock/Time sheet. Through this report, the supervisor can monitor room boy’s
productivity and at the same time able to check rooms that have not been made up, deficiency
in room amenities, laundry cost, actual consumption as compared to budget, etc. so that
proper action can be undertaken.
Instructions:
1. The supervisor assigns the rooms for each attendant and distributes the report after
the morning shift.
2. The report is attached to each attendant’s clipboard and placed on top of maid’s
cart.
3. Upon entering the room, the attendant fills up the actual room status and the time
he finished his tasks.
4. After cleaning, the attendant fills up the actual room status and the time finished his
tasks.
5. He shall also fill up the quantity of replenished linen and amenities of each room
cleaned.
6. If there are observations such as flat iron, alcoholic beverage, any damaged item
inside the room, valuables left by guests, these should be written under the remarks
column.
7. Endorsements to the next shift should be written below the form.
8. Attendants shall also fill up the total number of linen and amenities consumed for
the day. He shall also fill up the total number of rooms cleaned.
9. The report should be submitted to the supervisor for review and filing.
______________________________________________________________________________

MOCK HOTEL
HOUSEKEEPING DEPARTMENT

Daily Productivity Report for Room Attendants

Name_______________________________ Date _____________________

Assigned to (Room/Cottage Nos)

Room Room Status Time Start Time Finish Remarks

Assignment
Use the following code for room status:
OD – Occupied Dirty VD – Vacant dirty OC- Occupied clean
VC – Vacant Clean VR – Vacant ready OOO – Out of Order
Total number of rooms completed or made up ___________________________
Number of rooms not made up ____________________________
Other side duties accomplished ______________________________
______________________________________________________________________________

Issuance of requested Items like adapters, etc.

As part of hotel services, the hotel may allow certain items to be lento guest for their use while
in the hotel. However anything that issued should be recorded and acknowledged-signed by the
guest so that in case the item is lost or not returned, the guest could be made accountable. The
cost of the item shall be charged to his account in case of loss.
Procedures:
1. In the form (exhibit 4.3) write down the name of the guest, his room number and the
date of issue. Check the item (whether adopter, remote control, etc.) Ask guest to
acknowledge and sign in the form.
2. Copy of the acknowledgement receipt is issued to the front office cashier who attaches
it to the guest folder/folio so that during check out the cashier can first verify if the said
item has been returned. If not, shall remind the guest to return it, otherwise he will be
charge for it.
Exhibit 4.3
______________________________________________________________________________
MOCK HOTEL
HOUSEKEEPING DEPARTMENT
CONTROL FORM FOR BORROWED ITEMS

Room number: ________________________________________________

Guest name: __________________________________________________
Date: ________________________________________________________
Time: ________________________________________________________
Issued by: _____________________________________________________

Received one (1) unit of

___________________: Remote Control
___________________: Adapter
___________________: Transformer
___________________: Others
 ________________________
Guest Signature

Returned/Retrieved from guest on _________________________________

Received by: _____________________________________________________
_____________________________________________________________________________________
NOTE: TO BE CHARGED IF NOT RETURNED
One copy: Guest
One copy: F.O Cashier
One copy: Housekeeping
_____________________________________________________________________________________

MINI BAR – IN GUESTROOMS SET UP AND CONTROL

The Housekeeping Section generates revenue through mini-bars that are installed in
guestrooms. However, if there is no proper control, losses can be overwhelming that the mini
bar becomes more of a liability rather than an asset. This section provides some procedures and
policies to control losses and to maintain the quality of mini bar stocks.
Who is responsible for mini bar?

In large hotels where voluminous mini bar transactions are made daily, there is a need to
have a sub-section in the rooms keeping unit to handle mini bar, this section is supervised by
the Mini Bar Supervisor. The daily transactions are performed by mini bar runners or mini bar
attendants.
In smaller establishments with lesser volume of mini bar transactions, it may not be
practical to have separate Mini Bar section. Instead, minibar operations become part of the
routine job of the rooms keeping section. And the routine tasks given to mini bar runners
become part of daily duties of room boys or room attendants. Whoever is responsible for mini
bar operations should be equipped with the necessary tools like:

 Mini-Bar cart with lock

 Forms for documentation and reporting
 Beeper, radio or other faster means of communication with Front desk for billing
purposes.
They should be given access to all rooms and room keys, space/ or access to guest elevator
when rushing after the billing of guest on check out.

Mini – Bar Boxes

Each Mini Bar Attendant is provided a par stock of mini bar supplies which are contained
in a box. This placed on top of the maid’s cart. The said box is provided with a padlock to
prevent possible loss of the items. The mini bar attendant’s gets supplies to replenish used
stocks. In case of shortage of stocks, requisition is forwarded to the supervisor using a
requisition form of triplicate. As the end of shift, the mini bar attendants are required to
present their remaining sales vouchers to complete the par stock needed for the following day.

Storage of Mini – Bar Stocks

In storing beverages, adequate space with shelves must be provided. In the case of
spirits, items are placed on a standing position arranged in accordance with their classification
such as scotch Cognac, etc. wines, However, should be stored in lying position so that the cork
will not dry up. When corks dry up, the quality of wines suffer and usually become flat, spoiled
or Vinegar zing. Wines and Spirits should also be arranged according to classification.

Installed and Replenishment of Mini Bar Items

While every hotel corporation has slightly different policies there is a standard technique
among all hospitality companies. Mini bar items must first be accounted for, checked against the
record taken when preparing the room, and the missing items must be added to the guest's bill.
Then the missing items must be replaced in preparation for the succeeding guest.
Mini – Bar Attendant
Provide guests with a fully-stocked and well-maintained mini-bar on a consistent basis
throughout their stay. Stock the mini-bar cart with the necessary items in order to maintain
the par level on a daily basis.
Clean and defrost the mini-bars regularly and consistently. Maintain a fully stocked inventory of
all mini-bar items.  If par level is low, order the necessary items from the storeroom. Inventory
all guest mini-bars on a daily basis and post the appropriate charges to the room prior to
guest departure.
DUTIES AND RESPONSIBILITIES:
 Raising of checks and maintaining Mini bar Register.
 Authorized to enter in all guest rooms pertaining to Mini bar at any given point of time.
 Stock and replace missing items, inspect, move and clean the mini-bars in accordance with
departmental procedures and policies.
 Maintain, track and complete daily worksheet of mini bar stock.
 Responsible for replenishment of Mini bar items in rooms.
 Responsible for maintaining the Mini bar Pantry in terms of par stock, stacking and cleanliness.
 Ensure products in Mini-Bar are not expired and take the proper procedure to remove those
products as necessary.
 Maintain assigned Mini-Bar carts.
 Raise store requisition and obtain stock from warehouse and store in the assigned storerooms.
 Maintain and complete assigned floors and rooms requesting Mini-Bar service.
 Maintain the highest level of customer service and display professionalism at all times.
 Follows all required safety and standard operating procedures.
 Ensure rotation of all mini-bar products.
 Properly complete, maintain and track inventory in assigned storerooms.
 Communicate effectively with Mini-Bar Vending Supervisor any issues and/or concerns.
 Ensure all duties found in the refreshment center inspection/attendant evaluation checklist are
followed including completing assigned floors, cleanliness of assigned mini-bars, menus are
present, inventory is complete, and refill reports are accurately filled out.
 Display appropriate two-way radio etiquette at all times.
 Report all mini-bar concerns to management including any guest issues.
 Perform any other duties deemed necessary for the success of the department.
 Perform other job related duties as assigned.
 Knowledge of Point of sale ( POS ) systems, Handheld POS, inventory and
store requisition software and reporting tools.
 Previous experience in hotel industry.
PREREQUISITES:

 Ability to work well under pressure in a fast paced environment.

 Ability to work cohesively with fellow Colleagues without constant supervision.

Requisition and Issuance of Mini Bar Stocks

 Mini bar stocks are usually stored in the central storeroom unless the hotel opts to make
separate storage of mini bar items. The requisition is therefore addressed to the cost control
supervisor or stock clerk for the replenishment of stocks.
1. After making a sales report, Mini-bar supervisor or mini bar attendant shall initiate
requisition to replenish sold stocks by accomplishing the mini bar requisition form
(Exhibit 4.4) to facilitate recording the form must contain pre listing of stocks (col. 1)
with corresponding unit size (col. 2) and cost (col. 3) The established par stoick (col. 4)
may also pre listed.
2. In the form, the requisition shall:
 Indicate the par stock in column 4.
The par stock is the quantity of items to be maintained, based on the requirement of
all rooms assigned to mini bar attendant.
 Indicate the sold/consumed stocks in column 5
 Enter on hand balance in column 6.
Write the order quantity in column 7 calculated as:
Par stock on hand (entries in column 4 – column 6)
3. The requisition is reviewed then approved-signed by the supervisor.
4. The accomplished form shall be forwarded to the stockroom where the mini bar stocks
are kept.
5. The stock clerk upon receipt of the form shall issue the requested stocks, indicates the
quantity issued in column 8, the signs under “issued by”
6. The receiving mini bar runner shall counter check quantity and condition of issued
stocks the sign under “received by”

Exhibit 4.4
______________________________________________________________________________

MOCK HOTEL
MINI BAR REQUISITION
1 2 3 4 5 6 7 8
Mini Size / Unit Par Sold / On Order Issued
bar Unit Cost Stock Consume Hand Quantity Quantity
items d
 Requested by: _________________________ Received/Approved by: _______________
Issued by: ________________________________ Date: ____________________________
______________________________________________________________________________
7. Mini bar supervisor ion turn issued a trolley of mini bar stocks to the mini bar runner,
who will acknowledge – sign receipt of the items in a separate issuance form.

Inventory of Mini Bar Consumption and Preparation of Vouchers

1. Every day, the mini bar runners/attendants together with the floor Supervisor checks all
the rooms for any mini bar consumption in a sales vouchers (Exhibit 4.5)
Exhibit 4.5

_____________________________________________________________________________
MOCK HOTEL
MINI – BAR SALES VOUCHER

Room Number ___________ Name of Guest _________________________________________

Date _________________ Time ___________________

Quantity Mini Bar Items Selling Price Total sales REMARKS

TOTAL DUE
Report by. ____________________________ Acknowledge by _________________________
Mini Bar Runner Guest
______________________________________________________________________________

Preparing daily Sales Summary Report

1. The supervisor itemizes the sales of each mini-bar item based on the triplicate voucher
against the balance of the par stock of mini-bar trolley, using form at Exhibit 4.6.
2. The mini bar runner shall request the front Office cashier to print a sales transaction list
and edit the data.
 Note: The original and duplicate copy of the voucher shall be forwarded to the
Front Office Cashier. The third copy shall be for file of housekeeping for counter checking the
transaction list in order to see whether all the guest checks were entered into the computer.

Exhibit 4.6 (The Form contains partial list of items)

______________________________________________________________________________

MOCK HOTEL
DAILY MINI-BAR CONSUMPTION/SALES REPORT

QUANTITY CONSUMED
ROOM NUMBER
PARTICULARS PRICE 01 02 03 04 TOTAL
1.COKE IN CAN
2.SPRITE IN CAN
3.BOTTLE H2O
4.ORANGE JUICE IN
CAN
5.MANGO JUICE IN
CAN
6.P/APPLE JUICE IN
CAN
7.SMB BEER IN
CAN
8.SMB LIGHT IN
CAN
9.RED WINE
10.WHITE WINE
11.PEANUTS

Prepared by: ____________________________________

Verified by: ______________________________________
Runner Mini Bar Supervisor
______________________________________________________________________________

Documentation of Spoilage, Losses and breakages

 Spoiled, Lost and damaged mini bar items should be properly recorded in
their appropriate form
1. Spoiled, lost and damaged mini bar items should form (exhibit 4.7) Indicating the
items/spoiled, time and reason for the spoilage. This should be counter-checked then
signed by the floor supervisor.
2. or Mini bar supervisor who in turn will forward this to the cost control section for
deduction in the mini bar cost.
3. All lost and broken mini bar glasses such as champagne, old fashioned and hi ball glass
shall be reported by the mini bar runner losses & breakages Form (Exhibit 4.8). The
accomplished form shall be forwarded by the supervisor to cost control for inventory
purposes.

Exhibit 4.7

MINI BAR SPOILAGE REPORT

Date__________________________ Floor / Area ________________

Spoiled Items Quantity Unit cost Total Cost Reason for

spoilage

Reported by ________________________ Verified by ____________________

Mini bar attendant Supervisor
___________________________________________________________________

Exhibit 4.8
_____________________________________________________________________________

MINI BAR LOSSES AND DAMAGE REPORT

Date _____________________________ Floor / Area _____________________

Items Quantity lost Quantity Unit Cost Total Cost Remarks

Damage

Reported by _______________________ Verified by ____________________

Mini bar attendant Supervisor

Note: Write under remarks the causes / nature of losses and damages.

Mini – Bar Stock inventory

Within a given inventory period, usually one week, (perhaps to start Monday
and end Sunday) an inventory of stocks shall be undertaken to determine unaccounted losses.
This is done in 2 ways. The first is through a Physical Inventory whereby the actual count of
available stocks is made. But this type of inventory can only indicate what is available and not
what is lost or unaccounted for. Unaccounted losses can only be traced by a perpetual
inventory system whereby the actual count is compared to the expected count after deducting
all the issues, spoilage or damages. The difference between the actual and the expected count
is the inventory variance which indicates unaccounted losses, caused either by theft or pilferage
or un-posted transaction like issuance or damages.
Inventory variance calls for alarm and must be investigated to avoid further
losses. Mini bar attendants and their supervisor should be confronted and asked to explain the
variances. They will be held accountable if the said variance cannot be justified.

Exhibit 4.9
______________________________________________________________________________

MOCK HOTEL
HOUSEKEEPING DEPARTMENT
PHYSICAL INVENTORY SHEET

Covering the period ___________________________ to ______________________________

Inventory date ________________________________________

MINI UNIT COST ACTUAL COUNT TOTAL COST

1.COKE IN CAN
2.SPRITE IN CAN
3.BOTTLE H2O
4.ORANGE JUICE IN CAN
5.MANGO JUICE IN CAN
6.P/APPLE JUICE IN CAN
7.SMB BEER IN CAN
8.SMB LIGHT IN CAN
9.RED WINE
10.WHITE WINE
11.PEANUTS

Inventory taken by ________________________ Checked by __________________

MOCK HOTEL
HOUSEKEEPING DEPARTMENT
INVENTORY VARIANCE REPORT

Period covered from _________________ to ______________________

Mini Unit Begin Plus Equals Total Less sales Less Less Less Closing balance
Bar Cost Inventory Requisition Available Consumed Spoiled Transfers Dama
Items + or - ges
On Balan Equal
han ce s
d varia
nce
1 2 3 4 5 6 7 8 9 10 11 12

Legend:

1 – Pre – Listed mini bar stocks

2 – Unit cost of the items in column 1
 3 – The quantity of stocks at the start of the inventory period.
4 – Quantity available for the inventory period: derived from the formula:
beginning inventory (col 3) & requisition (col 4)
5 – Quality of the stocks that were requisitioned and issued (entries are taken
from requisition/issuance form).
6 – Quality of stocks that were sold (taken from sales vouchers)
7 – Quality of stocks was spoiled. Data shall be derived from the spoilage reports.
8 – Quality of stocks that may have been transferred to the other sections like
kitchen or dining addition (+) is done if stock is transferred into mini bar and
deducted (-) if transferred to other units.
9 – Consolidated count of damaged stocks (derived from damages report).
10 – (Equals estimated on Hand) Quality that is expected to be available upon
closing inventory. This is derived from the formula: Total available fewer totals of
sales, spoiled, damaged and transfers.
11 – (Less Actual Balance) Quality of actual count based on physical inventory
record – taken from Exhibit 4.9
12 – (Equals variance) variance derived from the difference between expected
balances less actual on hand. This represents unaccounted losses.

LEARNING ACTIVITY # 2

I.MULTIPLE CHOICE: Encircle the letter that corresponds the correct answer.

1. A Room has a parlor or living room connected to one or more full-sized bed rooms.
equipped with luxury amenities and sold at a higher price than standard room.
a. Suite room c. king room
b. Studio room d. twin room
2. A vacant room already made up and ready for occupancy, and has been checked by
superior.
a. Vacant ready c. no show
b. Slept out d. blocked
3. A well renowned guest like ranking officials, executive, who want special treatment.
a. Joiner c. very important person
b. Free independent travelers d. Very very important person
4. A room status which is under renovation or not fit for the occupancy since requires
maintenance work or repair.
a. Blocked c. out of order
b. No show d. don’t show
5. A suit room where designed for top executive, with facilities and amenities of superior
quality.
 a. Executive suite c. Hospitality suite
b. Penthouse d. junior suite
6. A bed that can accommodate a couple or two individuals.
a. Queen bed c. double bed
b. Roll away bed d. single bed
7. A room sold at moderate rate, equipped with standard facilities and amenities like air
conditioner, toiletries, TV, bed, night table.
a. Standard c. studio
b. Economy d. suite
8. A room occupied by four people, may have two beds or more.
a. Quadruple c. family room
b. Triple room d. double room
9. Used for entertaining visitors, serving as function room or a parlor.
a. Penthouse c. executive suite
b. Hospitality suite d. junior suite
10. Guest assigned a room but did not sleep on his bed.
a. No show c. blocked
b. Vacant dirty d. slept out

II. IDENTIFICATION. Write the correct answer in the space provided before each
number.

_________________ 1. A room with two twin or two single beds, good for 2 people.
____________________ 2. Room occupied by four people; may have 2 beds or more.
____________________ 3. A room occupied by 2 persons with 1 double bed.
____________________ 4. A Room with studio bed.
____________________ 5. Room occupied by 4 people: may have 2 beds or more.
____________________ 6. A suite usually located on the top of the floor of the Hotel.
____________________ 7. A bed approximately 36 inches by 75 inches.
____________________ 8. An extra long, extra wide bed about 60 by 80 inches in size.
____________________ 9. A portable bed.
___________________ 10. An extra- long, extra wide bed, about 78 inches by 80 inches.
___________________ 11. Suite used for entertaining visitors: serving as function room or
parlor.

III. ESSAY. (5 points)

1. What is the difference in grooming and communication standards between a butler and
a room attendant?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

2. Is it necessary to know different languages? Why?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

3. What is the best procedure in unpacking and packing of guest’s property?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________
4. How will you clean shoes with beads and accessories?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

5. Can you show the necessary tools you prepare for repairs? Explain. Why?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

6. How can you establish rapport during your 1st meeting with the guest?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

7. If the guest luggage handle got destroyed while you were packing/unpacking things,
how will you handle this?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

8. How can you determined if the clothes can be laundered or not?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

9. Why did you segregate the white clothes?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
________

10. What are the reasons for conducting a room check?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
____________________________________________________________

IV. CASE

1. Assume that you are going to open a standard hotel with the following facilities.

Prepare a list of room amenities per room.

Quantity Rooms Price per Room Number of beds/room

20 Standard twin rooms P 802 2 single beds

15 De Luxe double room P 1, 200 Matrimonial beds

10 De Luxe Family Rooms P 1, 600 1 matrimonial, 2

single bed

5 Junior Suites P 2,000 1 queen bed, 2 single

1 Executive Suite P 2,500 1 king bed, 2 single

 2. Make a research to a Hotel of your choice and find out what control measures are used
tom avoid losses and unsettled bills in their mini bar. Analyze how effective are these
measures in controlling losses.

CHAPTER 3

PREPARE ROOMS FOR GUEST

Learning Objectives
At the end of this chapter, the students are expected to:

1. Understand and identify the difference cleaning Equipment used in Housekeeping

Department.
2. Perform the proper way on how to clean up the different areas of the Housekeeping
Department.
3. Identify the different chemicals and its uses in the Housekeeping Department.
4. Perform on how to use the cleaning equipment.
5. Perform on how to make – up bed and bathrooms.

PREPARE ROOMS FOR GUEST

Good Housekeeping requires very thorough cleaning. Being clean means the absence of
visible dirt. Some Critical areas and guest amenities should not only be cleaned. They have to be
sanitized. By sanitizing, all germs and bacteria are killed through the use of sanitizing chemicals
such as disinfectant or by hot steam used in dish washing or laundry. With a sanitized
environment, houseguests and occupants are protected from possible diseases. The critical
areas must be sanitized are those that come into direct contact with the body such as toilets,
toilet bowls, urinals and lavatories. It is also include amenities like towels, linen used for
beddings, glasses and table wares.
For a thorough cleaning, the hotel, lodging house or any building must be equipped with
appropriate cleaning and sanitizing equipment, tools and supplies as follows:
Cleaning Equipment Proper use and Maintenance
1.Vacuum Cleaner used to eliminate loose soil and dust
particles from carpet surfaces,
Upholstered furniture, and even hard
surfaces.
2.Floor Polisher used in scrubbing,
stripping and polishing
hard floor surfaces and
also vinyl.

3.Carpet Sweeper used to pick-up dirt and particles from the

carpet. Press the handle and push
towards the dirt to vacuum-sweep the
carpets.

4. Hydro Vacuum or Wet and Dry Vacuum

It is an all-purpose vacuum for dry and
wet surfaces. It is used also for absorbing
water in flooded or wet surfaces.

5.Carpet Extractor
It is designed for white foam shampooing
the carpets. It removes dirt that sticks to
or penetrates into the carpet layers.
Simply twist the handgrips and move
machine gently from one to other.
6.Room Boy’s Cart or Trolley’s
Use for stocking cleaning supplies and
chemicals so as to make cleaning easier
and faster.
Wash soiled linen and garbage canvass
weekly.
Carrier of amenities and cleaning supplies
during room make-up

Cleaning Supplies and Materials

Supplies Purpose Proper Usage
1.Scouring pads Green: For scrubbing Should not be used for
purposes only. painted surfaces,
Yellow: For cleaning mirrors and glass
painting surfaces, glass panels, Neither should
mirrors, marbles and it be used with scouring
porcelain. powder.
Always make sure the
pads are wet before
using them.
Wash and rinse after
each use also rinse at
the end of each day to
ensure that there is no
soap left on the pads.
For dusting wooden Make sure the cloths
and painted parts, are clean otherwise the
dusty cloth will merely
rub the dust unto
surface being dusted.
2.Dust clothes
3.Cleaning towel Used for drying Make sure the cloth is
bathroom walls and dry.
floor tiles after they
cleaned.
4.Polishing cloths For polishing metal Used cloth that made of
surfaces like bathroom fiber to be able to
fixtures. absorb the water left
behind during the
cleaning process.

For brushing away Always make sure that

dusts from rough the burst is not left
surfaces such as rattan, immersed on the
wickerwork, etc. cleaning water for too
Also used for cleaning long time.
5.Hand Brushes tiles.
6.Toilet bowl brush For cleaning toilet Toilet brush should be
bowls. kept after used in the
storeroom, either in a
holder or in a plastic
bag hanging.

7.Mop with Mop handle For manual floor Clean water must be
mopping retained in one bucket
while dirty water has to
be squeezed into
another bucket.

8.Floor and Window Squeegees Used to removed Make sure that rubber
excessive water from strips are supple. Have
the surface and it replaced the moment
corners. it also speeds it turns hard and brittle.
up the drying process .

9.Ceiling Brooms For removing cobwebs Clean the brittles of the

in the ceiling. broom after use and at
the end of each shift.
 Used in hinges of Use sparingly. Once
doors to prevent there is no more
squeaking noises. squeaky sound, wipe
excessive soil away as it
can break on floor or
10.Oilers carpet.
11.Tongs For picking up dirt and This is used to prevent
cigarette butts on the the hands from getting
ashtrays. into direct contact with
the dirt that maybe a
source of bacterial
contamination and
disease.

12.Trash bags Used to underline Containers of wet

garbage containers so garbage shall always be
that the wet garbage underlined with trash
does not penetrate bags.
into the corners or Bags should be closely
surfaces, a situation tied before disposal to
that causes odor and avoid the spread of foul
proliferation of odor.
bacteria.
13.Soft broom and Stick broom For sweeping. Use soft broom for the
surface like floors: stick
broom for rough
surfaces like grounds.

14.Sponges For cleaning the Wash and rinse after

surfaces. use: give special rinse at
the end of the day to
make sure that there is
no soap left in the pads.

15.Buckets/Floor wringer Used with mops for Buckets must be

cleaning floors, walls emptied when the
and others parts of the water is dirty. At the
building. end of each shift, they
must be emptied. Dried
and cleaned. Parts must
be lubricated from time
to time
16.Insect sprayer Used for fumigation so Spray the area while
as to eliminate pests windows and doors are
 and mosquitoes. close. Leave it closed
for at least 15 minutes
then open to allow
vapors and smell to
evaporate: then remove
dead mosquitoes.
Wipe smooth surface
after spraying to
remove any oily film
that settle on them, use
protective mask to
cover to nose so as not
to inhale the chemical,
as this is dangerous to
health.

Cleaning tools and Materials

Supplies Purpose Proper Usage
1.Wood Polish To polish wood Spray it sparingly
surface, leather and evenly on
and imitation- the surface.
leather surfaces.

2.insecticides For fumigation to In as much as

eliminate the chemical is
insects/pests. toxic, avoid
spraying food
containers and
food items.
3.Methylated Spirits For polishing all The chemical is
glass surfaces highly
such as mirrors, flammable and
windows, etc. must never be
used near fire or
flame. It also has
high degree of
evaporation and
should therefore
be used in small
area sparingly
one at a time to
avoid wastage.
4.Air Freshener Used to remove Use sparingly.
 foul odor in guest
rooms, comfort
rooms or any
area with foul
odor.

5.Carpet Stain Remover like atomizer For stain or spot See procedures
removal on for spot
carpets. remover.

6.Disinfectant like Lysol Together with sprayer Used to disinfect Dilution will
toilet bowls, depend on the
urinals, sink and degree of
most of disinfection. The
vulnerable to average is one
bacterial cup of Lysol to 1
contamination. gallon of water.
Pure Lysol may
be applied to
urinals and toilet
bowls since
these areas
already contain
water.
7.Metal Polish For polishing Apply the
brush copper and amount on a
metal surfaces. cleaning towel
and rub metal
surfaces until
the tarnish will
disappear. Rinse
immediately and
clean with hot
water to remove
left over polish.
8.Lacquer or Paint Thinner Used to remove Apply with
lacquer or paint cleaning towel
from hard scouring pad
surfaces. until left overs
 are removes. Dry
and polish
surface.
Since the
solution is highly
concentrated,
light spraying is
sufficient to be
able to
economize.
9.Muriatic acid To be used only Hands should
for removing not get it into
cement or plastic direct contact
remains from with the acid as
floors. this can cause
This is not skin irritation. If
advisable for the remains are
toilet bowls since thick, leave
it is very strong solution on the
and it can area for few
damage the tiles. minutes or
Dilution will longer. Then
depend on the remove the
thickness of remains with
cement or plastic scraper or hard
remains. brush. Repeat
until all cement
or plasters are
removed. Rinse
thoroughly with
water since any
acid that
remains on the
surface may
cause damage.
Never mix
muriatic acid
with any
chemical.
10.Wax Stripper Formulated to See pictures for
break up, loosen stripping.
and strip off
tough old waxes.
11.Degreaser Used to remove See procedures
grease, oil, dirt for degreasing.
carbon, ink,
mildews, soil and
waxes.

12.Emulsion Wax A Buffable wax See procedures

for resilient floors for floor
like vinyl, polishing.
linoleum and
rubber tile and
for concrete
floors made and
marble.

13.Polymer sealer A non-buffable

wax that is highly
recommended
for wooden
floors.

14.Solvent Wax A Kerosene base See polishing

wax used for procedures.
wooden floors.
15.Paste Wax For polishing
stone floors,
wood and
resilient floors.

16.Drain Cleaners The expedite

draining of clogs.

General Rules in the Use of Cleaning Equipment

 Check electrical appliances and equipment before use. Check if there are frayed wires,
loose plugs and connections. Never use any appliance that is defective .
 Handle equipment with care and make sure it does not bump on hard surfaces.
 Clean and store equipment in their custodial room immediately after use.
 Empty dust bags of dry vacuum cleaners before they overload and after each use.
 Follow Manufacturer’s operating instruction.
 Schedule a regular check-up of equipment to prevent serious breakdown.
 To avoid electric shock or short circuit, do not expose equipment to rain or water. Store
them indoors to protect them from getting wet. Electrical equipmet should never be
used in wet surface.

Cleaning Standards
Task Standards (Expected Results)
1.Sweeping  All swept floors do not have dust streaks nor show mark
where dirt was picked up.
 No dirt left on corners, behind doors, under carpets or
furniture.
2.Mopping  Water is used sparingly. Cleaning solutions are rinsed quickly
and the floor is dried at once.
3.Floor Cleaning  Swept or vacuumed, carpet is shampooed as necessary.
 Cemented or vinyl floor is scrubbed or polished.
 Floors are free of obstructions.
 All floors, after thorough stripping/scrubbing are applied with
a thin, smooth and even finish.
4.Floor Polishing  Floor finishes are not allowed to build up in corners,
baseboards or underneath furniture.
 Stripping and removal of old floor finish is done whenever
necessary to avoid yellowing and build up in corners,
baseboards or under furniture.
5.Wall Washing  Streaks and lap marks are not visible.
 Corners areas difficult to reach are cleaned with soft cloth to
remove smudges.
 Walls are spot free. Water does not run on floors fixtures.
6.Vacuuming  All carpeted areas/upholsteries are kept clean, free of dust.
 All spots are removed upon discovery.
7.Dusting  All surfaces are dust-free.
 Corners are vacuumed.
8.Window Cleaning  Window glasses do not have smudges or watermarks.
 Window frames and channels are free of dust.
9.Cleaning Glass Panels,  Thoroughly cleaned, no visible streaks, scratches or spots.
Mirrors
10.Waste Disposal  Emptied of trash, garbage and dirt disposed daily.
Garbage Containers  Cleaned as often as necessary.
 Containers are underlined with plastic.
11.Cleaning of Ashtrays  Emptied of soil and cigarette butts, washed and wiped dry.
12.Cleaning of Drinking  Kept clean and sanitary.
Fountain  Fixtures are wiped dry to avoid retention of water that causes
watermarks.
13.Bathroom and  Toilet bowls, Urinals are sanitized with sanitizing chemicals.
Washroom Cleaning  Bowls are clean inside and out. Refuse are totally removed.
 Bathroom walls are properly scrubbed, free of watermarks
and spots, wiped dry.
 No soap fill is allowed to remain on fixtures.
 Floor is mopped, sanitized, dried.
 There is no sign of marks or streaks on walls, fixtures, doors,
door handles and other surfaces.
 All metal fixtures and hardware are cleaned and polished with
metal polish.
 Bathroom mirror is well polished and wiped dry, no marks.
 Sinks are clean and sanitized with sanitizing chemical; free of
foul odor.
 Bathroom supplies are replenished and installed according to
standard arrangement.
  Shower curtains are properly brushed and wiped dry.
14.Dusting/Cleaning of  Thoroughly dusted, all surfaces are free of dirt and spots.
furniture and Fixtures  Appliances are properly arranged and installed in their
appropriate location.
 Upholstered chairs are shampooed or vacuumed.
 Furniture have no damages or defects.
15.Ceiling Cleaning  Ceiling is free of cobwebs and dirt.
 Ceiling fan and fluorescent are thoroughly dusted.
16.Grounds Maintenance  All walkways, parking spaces, planted areas are clean, free of
littered objects.
 Cemented / concrete pavement is free from spots, scrubbed
regularly and dust free.
 Plants are watered regularly, pruned, trimmed periodically
and as necessary.
 Soil is regularly cultivated, fertilized periodically, planted to
prevent eroding.
 Plant pests are eradicated, fumigation is conducted on regular
schedule or upon detection of presence of pests in the area.
 Pool flooring is cleaned, scrubbed as scheduled and whenever
necessary is prevent the growth of algae.
 Plants (in boxes) are maintained and replaces as needed.

BATHROOM CLEANING
How to make up the bathroom
Materials Needed:
Bucket All – Purpose cleaner Hand Brush
Cleaning cloth Scouring pads Warm water
Toilet bowl cleaner Rubber gloves

Cleaning the Bathroom walls

Tasks Procedures Purpose/Other Information
1.wet the surface Splash it with warm water This will soften the dirt
2.Apply All-purpose cleaner Scrub the cleaner unto all The use of cleaner makes
surfaces starting from upper cleaning more thorough and
portion to downward portion. likewise deodorizes the surface
Brush in between marbles. of the wall.
3.Rinse the surface Splash it with warm water from To wash away the dirt.
top to downward portion.
4.Dry and polish the surfaces Wipe the whole surfaces with This is necessary to wash away
dry cloth. softened dirt.
5.Install the faucet knobs Screw the knobs using a To tighten the knobs and keep it
screwdriver. in its original shape.
6.Clean the mirror Spray it with glass cleaner then To protect the glass from
wipe it with dry cloth. contamination, cover it with
plastic cover or coaster.
7.Wash the drinking glasses (if Wash them with soap and To protect the glass from
this is installed in the bathroom) water then dry with clean dry contamination, cover it with
cloth. plastic cover or coaster.
8.Clean the shelves and cabinet Use dry cloth.
9.Polish all chrome fixtures Use metal polish and rag. This will remove the tarnish and
will make the metalled fixtures
more presentable.
10.Clean the lavatory stopper Brush the stopper with an all- This helps to remove all the
then rinse it with water purpose cleaner. Then wash it hidden dirt around the stopper.
under the running water
11.Dry and polish the faucet Using dry cloth, wipe all This prevents water marks and
and lavatory sink surfaces of the lavatory sink. makes the sink shinier.
12.Install the faucet knobs Screw the knobs using a To tighten the knobs and keep it
screwdriver in its original shape.

Cleaning of Toilet Bowl

Tasks Procedures Purpose/Other Information
1.Flush the toilet bowl Pull the flush downwards. To wet the surface.
2.pour the toilet bowl cleaner Squeeze the cleaner unto the To disinfect and deodorize all
surface and inner side of the portions including the hidden
toilet bowl. surfaces of the bowl.
3.Leave the toilet bowl Close the cover after applying To soften the soil and make it
the bowl cleaner easier to remove.
4.Clean the toilet bowl Use a brush, move around the To remove all hidden dirt under
bowl from under the rim up to the rim.
the bottom.
5.Flush it again Pull the valve downward. To rinse the bowl.
6.Clean the toilet seat and cover Brush and clean with all To remove dirt and watermarks,
purpose cleanser then wipe urine and waste sediments.
them with a damp cloth.
7.Clean the outside part of the Wipe from top to bottom with a To remove dirt and watermarks,
bowl cleaning solution. urine and waste sediments
8.Dry and polish the bowl Wipe all surfaces with a cloth To prevent water marks to form
starting from top to bottom. into the surface.
9.Close the toilet bowl cover Put the seat cover gently to the
toilet bowl.
Recommended Material for cleaning the toilet
1. Acid based bowl cleaner depending on the hardness of water and/or frequency of
cleaning.
a. Citric acid – safest to use but slowest to remove mineral deposit.
b. Phosphoric acid – safer that hydrochloric acid, won’t smoke chrome, Hydrochloric
acid is harsh, use only on porcelain with the extreme care and only on the worst
mineral build-ups.
c. Note: hydrochloric bowl cleaner will “melt” nylon carpet and nylon hose, so be
careful.
d. Pumice stick (an alternative to harsh bowl cleaners for removing mineral stains and
deposits.
2. Rubber gloves or vinyl work gloves (type worn to wash dishes).
3. Eye protection (usually required in cleaning toilets outside the home).
4. Bowl swab (12 inches plastic handle with a “bunny tail” material at end approximately
4” in diameter.
5. Disinfectant/Detergent/Cleaner (any chemical that calls itself a disinfectant and has an
EPA number on the label to back up the claim of being disinfectant.
a. The Environmental Protection Agency is a United States federal government agency
whose mission is to protect human and environmental health. The EPA regulates the
manufacturing, processing, distribution, and use of chemicals and other pollutants.
6. Disposable towel or launderable cloth.

Additional Tips in cleaning the toilet

From home remedies to secret cleaning techniques, this is your guide to getting your bathroom sparkling.
1 / 10

Banish grime and soap scum

Forget about purchased “miracle” products. Instead, stir three tablespoons baking soda and 1/2 cup
household ammonia into two cups warm water. Once you’ve wiped the solution on and rinsed it off with
a sponge or rag, bathroom surfaces will gleam.
2 / 10

Toilet cleaning made easy

Cleaning a toilet ranks somewhere around zero on the Pleasant Cleaning Tasks scale, but you have no
choice but to tackle it. Here are a few ways to make the job easier and pocket the cost of specialty
cleansers.
 Antacid Tablets: Drop two antacid tablets or one denture tablet containing baking soda into the
bowl, let them dissolve for about 20 minutes, then scrub the bowl with a toilet brush. A vitamin C
tablet will do the trick as well.
 Mouthwash: Grab a bottle of mouthwash from the medicine cabinet and pour ¼ cup into the
bowl. After about half an hour, scrub the bowl with a toilet brush and flush.
 Cola: Empty a can of cola into the bowl and let sit for 30-60 minutes before scrubbing and
flushing.
3 / 10
Get mildew-free shower curtains
The moist environment of a bathroom is just made for mildew, so don’t be surprised when it appears on
your shower curtain. You can keep it at bay for a while, at least, by soaking curtains and liners in salt
water before hanging them. Once they’re up and any mildew appears:
 Add ½ cup borax and ½ cup vinegar to two cups water, pour onto the affected areas and let sit for
eight-10 minutes. Then scrub with a sponge or cloth.
 Mix two tablespoons washing-up liquid with one pint household bleach and spray the solution on
the curtain.
 Make a paste of vinegar and salt, and spread it onto the mildewed area. Let it dry for one to two
hours and then clean it off with a damp cloth.
4 / 10

Clean the ceiling

You’re probably so busy cleaning the fixtures and tiles in your bathroom that you don’t even think about
the ceiling. Look up, but prepare yourself what you might see—mildew, spots, built-up grime. To clean it
easily, fill a mop bucket with equal parts water and white vinegar. Then put on goggles or other protective
eyewear. Dip a long-handled sponge mop into the solution, squeeze it out and reach up to clean one
section of the ceiling at a time.
5 / 10
Get spotless bathroom tiles
The grouting between bathroom tiles is a magnet for dirt and germs and it’s easy to miss these hard-to-
reach crevices during regular cleaning. It also looks awful so every so often:
 Make a paste of one part borax, two parts baking soda and one to two parts water and scrub it
onto the grout with a toothbrush.
 Rub away grime with a new pencil eraser, that’s well suited to reaching these narrow spaces.
 Scrub with a mouthwash containing a tooth-whitening agent.
 Soak a cotton wool ball in household bleach and set it on a spot of badly stained worktop grout
for a few hours; for walls, attach the cotton ball with gaffer tape.
6 / 10

Lemony toilet cleaner

Make a paste of two to three parts borax and one part lemon juice (stir the juice in gradually until you
have the right consistency) and apply it to a stained toilet bowl, rim included. Let it sit for 1 1/2-2 hours
and then scrub it off with a toilet brush. This treatment is especially effective for getting rid of the ring
that often appears at water level on the toilet bowl.
7 / 10

Solve stubborn scum and water spots

Many surfaces in the bathroom—including ceramic tiles around sinks and tubs, and glass fiber and acrylic
shower units—can become dulled by water spots and built-up scum just as easily as tubs and sinks.
Tackle these heavily soiled surfaces with vigour and…
 Two cups salt dissolved in four liters hot water.
 ½ cup vinegar, one cup ammonia and ¼ cup baking soda in four liters warm water. Apply one of
the solutions, let sit for about 15 minutes, then scrub off and rinse.
8 / 10

Brush away rust stains

To get rid of hard-water rust stains on commodes, tubs, and sinks, just squeeze a little toothpaste onto an
old toothbrush and scrub away. Or scrub the stain with a paste of borax and lemon juice or a solution of
equal parts turpentine and salt. Whichever method you choose, attack rust stains right away. The sooner
you deal with them, the easier they are to remove.
9 / 10
Keep showerheads unclogged
If you live in an area with very hard water, you’ll have noticed how mineral deposits can block
showerheads. Don’t need to buy a new one—use denture tablets or vinegar to unclog it.
 If you can remove the showerhead, dissolve four to five denture tablets in a bowl of water and put
the head in to soak. Or let it soak overnight in white vinegar. (For extra cleaning action, heat the
vinegar in the microwave first.)
 If the showerhead isn’t removable, pour the denture tablet solution or vinegar into a plastic bag,
tape or tie the bag to the fixture so the showerhead is completely immersed and leave the bag in
place for one to two hours. To make sure the showerhead is completely unblocked, clean out the
holes with a needle, piece of wire or toothpick. Then wipe the head with a cloth dipped in
vinegar.
10 / 10

Make glass shower doors sparkle

Glass shower doors are a convenient addition to any bathroom but can quickly cloud up with soap scum.
For some heavy-duty cleaning, try:
  Shaving cream: Squirt on the foam and wipe clean with a dry rag; the foam will leave a film that
keeps the door from fogging and makes it harder for scum to stick.

 White vinegar: Keep a spray bottle filled with vinegar and a sponge by (or in) the shower so you
can make washing down the surfaces part of your post-shower routine.

 Baking soda-plus: Make a solution of 1/4 cup dishwashing-up liquid, 1/4 cup hydrogen peroxide
and 1/4 cup baking soda. Then scrub it on the doors with a sponge.

 Vegetable oil: Simply pour a little vegetable oil onto a sponge or paper towel and scrub the doors,
adding more oil as you need it.

 Furniture polish: Use a cloth to rub polish directly on doors, then wipe it off with a clean cloth.
The polish will not only clean but will protect against the future build-up of soap scum.
Copy and paste the link then put in the search engine to watch video
https://www.youtube.com/watch?v=3CXJoFgmVhU

Spot/Stain Removal furniture

here are two basic approaches to removing spots and stains. You can use a stain-removal agent that
interacts with the stain chemically, or you can physically loosen or remove the stain from the surface.
Many stubborn stains require both chemical and physical treatment. In this chapter, we discuss eight
physical stain-removal techniques: brushing, flushing, freezing, presoaking, pretreating, scraping,
sponging, and tamping.

Which technique to use in treating a particular spot or stain depends upon both the nature of the stain
and the type of surface stained. For example, a stain may be wet or dry, semisolid or hardened. On a
very delicate surface, you may not be able to use such techniques as scraping and tamping. A stain may
be flushed more easily from a loosely woven fabric than from one that is tightly woven; but a tightly
woven fabric can withstand a treatment such as tamping more successfully.

Follow these directions carefully to assure successful stain removal without harm to the stained article.
Note that whenever you use absorbent pads (when you flush or sponge a stain) you should check the
pad frequently and change it as soon as any of the stain is deposited. This will prevent reapplication of
the stain to the treated article. Remember, too, that to avoid fabric damage you should never apply
heavy pressure when using techniques such as brushing, tamping, or scraping.

Brushing

Brushing is used to remove dried stains and spots. Some spots, such as those formed of dried mud, may
be completely removed by brushing. In treating other types of dry stains (for example, face powder),
brushing is just the first step in treating the stain. In treating some stains, brushing may be one of the
last steps, as when you want to remove an absorbent or a dried stain-removing paste from a surface.

Use a small, stiff-bristled brush for this technique. A toothbrush works well on small stains. When
working on a fabric, stretch the piece on a firm, clean working surface. Hold a clean sheet of paper next
to the stain (on walls, hold the paper beneath the stain) so that you can brush the staining material onto
the paper. Use a gentle motion to brush the stain up off the surface and onto the paper. It may help to
blow softly on the spot as you brush.

Flushing

Flushing is used to remove loosened staining materials and any residue from the stain-removal agent.
This is an important step in the process, for if any chemicals are left in the material, they may cause
additional staining or they may damage the treated article.

When flushing a stain, especially one on a non-washable fabric, you need to control the flow of water
carefully. To apply a measured amount of flushing liquid, use a device such as an eyedropper or plant
mister, or a plastic trigger spray bottle that can be adjusted to spray a fine stream. Before you begin the
treatment, place a clean absorbent pad beneath the spot, then slowly and carefully apply the
recommended stain remover to the stain. If you decide to use a mister, place the tip against the stained
area and depress the plunger or pump the trigger slowly. In this way, you can force out a thin stream of
fluid without wetting a large area. You must work slowly; do not apply the liquid faster than the pad
beneath can absorb it and do not spread the stain. Replace the absorbent pad frequently so that the
deposited staining material does not restain the fabric.

Stains on area rugs may be flushed following the directions above. In fact, any rug under which you can
place an absorbent pad can be treated by flushing. If, however, your rug is too large to lift or if the stain
is on tacked-down rugs or carpeting, you may have to sponge the stain-removal agent onto the spot
instead. Then sponge with clear water to remove chemical residues. Remember, the pad or cloth used
for sponging must be changed frequently.

If you are treating a washable fabric and directions call for flushing with water, you may rinse the
stained article. To rinse out a stain, dip the article up and down repeatedly in a container of warm water.
Change the rinse water frequently.

Pretreating

Pretreating is used to ease the removal of small stains, especially those that are oily or greasy. Stubborn
soil, such as the ground-in dirt on collars, cuffs, and socks, is easier to remove after it's been pretreated.
When you are pretreating a stain, you apply the stain-removing agent directly to the stained area. To
pretreat a stain, you may use a liquid detergent, a soil-and-stain-removing pretreat spray, bar soap, or a
pretreating paste made of powdered detergent (do not use one that contains bleach) and water.

Liquid detergent and pretreating sprays should be applied directly onto the dry stain. If you are using bar
soap or have prepared a paste of powdered or granular detergent and water, dampen the fabric slightly
before applying the pretreating agent. After its application, rub the pretreater into the stain gently, then
wash the item as you normally do.

To use pretreating sprays successfully, you should keep a few points in mind. Pretest the spray by
applying it to an inconspicuous part of the garment before using it on the stain. Most of these sprays are
perfectly safe on all washable fabrics, but some contain an oxygen-type bleach ingredient that could
harm some dyes. Apply the product according to package directions, wait 5 minutes, and then rinse the
pretest area carefully. If no color change is apparent, you can safely treat the stain. After using one of
these sprays, it is essential that you wash the treated article thoroughly to remove both the rest of the
stain and any residue from the pretreat spray. Allowing the residue to set may cause a new stain.

Presoaking

Presoaking is a useful and effective treatment for washable articles that are grayed, yellowed, or heavily
stained. You can presoak laundry in the washer or in a sink or tub. Use warm water. Sort the soiled items
before presoaking; non-colorfast items should be soaked separately or with similar colors and for only a
short time.

How long you should presoak stained articles depends upon the stain and the fiber. For most stains, 30
minutes should be adequate. Non-colorfast items should be soaked only briefly. Heavily stained items or
stains that have set for a long time may require overnight soaking.

You may want to add bleach, laundry detergent, or an enzyme presoak product to the soaking water.
However, avoid using enzyme products on silk or wool, and do not use chlorine bleach and an enzyme
product at the same time. Whenever you add anything to the water used for presoaking, make sure that
the item is then thoroughly rinsed before you launder it. There should not be any residue from the
presoak product left in the item when it is washed.

Scraping

Scraping can be used to lift off excess semisold staining material and to loosen caked-on stains. Removal
of as much of such material as possible makes it easier for the stain-removing agent to reach the
surface, and although scraping may not remove a stain completely, it is often a necessary step before
applying a stain remover.

Do not use an absorbent pad beneath an item you are going to scrape. For your scraping tool use a dull
knife, spoon, or spatula. Don't press hard, but move the edge of your scraping tool back and forth across
the stain in short strokes. Be gentle to avoid damaging the stained surface. To remove some stains you
must add liquid as you scrape, working the liquid into the stain as you remove excess material.

Freezing

Some staining substances, such as candle wax and gum, can be hardened by the application of cold so
that they are easier to remove. Work fast when treating a spill that is still semisolid. You may be able to
limit the area stained by quickly hardening the staining material. To freeze a stain, hold one or more ice
cubes against it. If the stained item is not washable, place the ice in a plastic bag. If the stained item is
portable and the stain is large, you may put the article into a plastic bag and place it in the freezer. Take
the item out when the staining material solidifies.

After the stain has solidified, it can usually be gently lifted or scraped from the surface. Any residue may
require further stain-removal treatment.

Sponging

Sponging is one of the most frequently used methods of applying many stain-removing agents, including
water. Sponging is another technique in which clean absorbent pads are used. The stained item should
be laid on a pad, stainside down, if possible. You may have to sponge stains on carpets without any
absorbent pad beneath, in which case you must be especially careful to wet the carpet as little as
possible.
Use another clean pad or a clean sponge to apply the stain-removing agent. Dampen this pad with the
agent specified in the stain-removal directions and sponge the stain gently. Use light strokes and work
outward from the center of the stain. Try to keep your sponging strokes as close to the stain as possible.
Use only enough stain remover to dampen the sponge and move in an irregular pattern. By following
these directions, you are less likely to cause rings to form.

Check the pad beneath the stain at frequent intervals and examine the sponging pad as well. Change the
pad as soon as any stain is deposited on it. In this way, the staining agent will not be reapplied to the
fabric.

Certain fabrics, including acetate, triacetate, and rayon, are more likely than others to develop rings
when treated with this technique. So, when sponging stains on these fabrics, you must be even more
careful. Barely wet the sponge with stain remover and touch the fabric lightly so that the stain remover
is absorbed as slowly as possible. Limit your strokes to the immediate stained area to keep the
moistened area as small as possible and avoid spreading the stain. After the stain is removed, dry the
fabric as quickly as possible. Blot the treated area gently between clean, dry absorbent pads; then allow
it to dry. Unless you have used only water as the stain-removal agent, do not use heat in drying.

Tamping

Tamping is a stain-removal technique that is effective on durable, tightly woven fabrics, but it may
damage more delicate materials. When stain-removal directions call for tamping, the only tool you need
is a small brush (a soft-bristled toothbrush is usually fine). Place the stained article on the work surface;
there's no need for an absorbent pad. Hold the brush 2 or 3 inches above the stain and bring it down
directly on the stain repeatedly in light strokes. You are using too much pressure if the bristles bend. Try
to hit the stained area squarely with the tips of the bristles. You are more likely to damage the fabric if
you hit it with the side of the brush. To avoid harming the fabric, stop tamping as soon as the spot is
removed. Tightly woven fabrics of high-twist yarn are able to withstand more tamping than loosely
woven fabrics of slight-or moderate-twist yarn.

Each of these various methods have a different purpose but the same desired outcome. Use one or a
combination of these as directions specify.

FURNITURE CLEANING, CARE AND MAINTENANCE

Needed Supplies
Clean rags or cloth Furniture wood Polish Spray

 For the furniture to look better and shinier, apply/ spray furniture cleaner polish.
 Wipe and dust away all dirt in the inner and outer parts of the furniture using a clean and dry
ducting cloth.
 Apply cleaner- solution to all corners and wall.
 When cleaning glasses, apply glass cleaner like “glance” to make it look shinier.

Window Cleaning
Equipment and Materials Needed:
2 Buckets 2 Mops 2 Squeegees
3 Scrubbing white pads 1 Hand brush 4 Plastic bags
1 Methylated spirit 1 Broom all Purpose cleaner
4-8 polishing cloth 4-8 cleaning towels all Purpose cleaner

Steps Procedures Purpose

1.Prepare the cleaning solution Mix ½ bucket of water with ½ To prevent the formation of
cup of all-purpose cleaner foam suds.
2.Prepare all needed supplies Place them near the working To make the cleaning job faster
and materials area to accomplish
3.Wash frames and windows Wash scrubbing pads with This will loosen the dirt and will
plenty of water, do not squeeze produce better results.
the pads. Clean from top to
bottom.
4.Clean the inside part of the Dip-in the cleaning solution By doing this, the dirt will
window several times and squeeze it unlikely contaminate the
until the dirt is completely surface to be cleaned.
washed out
5.Clean the outside part of the Stand on ledge or sill and hold Hold firmly to prevent any
window on the window frame, accident
Begin from the top and move
toward to bottom.
6.Wipe-dry the window frame Wipe-dry the frames, moving Wipe to remove left over dirt
using cleaning towel from the inside to outside if the and to dry and polish the frame.
frames are horizontal. If they
are vertical, move from top to
bottom.
7.Dry clean Make sure that the rubber strip This will remove water from the
of the squeegee is clean. Move cleaned surface and will protect
squeegee downwards from one the dried part of glass from
side to another. being wet.
8.Polish the glass Fold polishing cloth into a pad Always wipe-dry the rubber
then spray methylated spirit strips after every downward
into the pad. Wipe windows stroke. Give special attention to
moving sideways until the corners and edges of glass
whole area is polished. windows.

Window and Glass Cleaning using Squeegee and Window cleaner

1. Fill the bucket to about half or a bit less with cold water. Hot water will make the water
evaporate too quickly. Put a few squirts of detergent into the water, or as I prefer, apply the
detergent directly onto the wet mop.
 2. Rub the wet mop (that has detergent on it) onto the window. Give it a good rub to make sure all
the dirt is lifted. This is the time to scrape any stubborn marks off with the scrapper. If you need
to use the scrapper, make sure to only pass the blade in the forward direction, i.e. don't scrape
backwards - this could drag the dirt, cement etc. across the glass causing scratches.

3. Now get the squeegee ready. Let's assume you're right-handed. Hold the handle of the
squeegee in your right hand with your thumb half way between the top and side. When you
place it on the glass, you want to have it at the correct angle.
To work this out, say the angle when the handle is touching the glass is 0 degrees, and the angle
when lifting it off the glass is 90 degrees (with the rubber still on the glass). You want the angle
in between those two - about 45 degrees. Try to maintain that angle for the next step.
We also need to have the right amount of pressure on the glass. You can really only work this
out with experience. Too light and you won’t collect all the water, too hard and it will be difficult
to move it around. Try to keep a constant pressure the whole time.
4. Now you are ready to clean the water off the glass with the squeegee. Start at the top left
corner and snake your way down the window. Make sure to go right to the edges. With a little
practice, you will be able to manage this with no water marks left in the middle of the window.
5. It is nearly impossible to do a window without having to wipe the edges. Even the pros normally
have to do this! That's where the micro-fiber cloth comes in. This is great for getting rid of those
water marks anywhere on the glass. Use it dry. You can just put it in the washing machine when
it's too wet or dirty. I go through one or two per house, but beginners will normally need a few
more.
6. Use the towel to wipe up any water spilt onto the window sill and the floor.
Hint - I generally don't use micro-fiber cloths to wipe along the bottom of the window frame
because this is going to dirty it very quickly. Use the towel for that area.
7. If there are any other marks, such as little insect marks or grubby finger marks that didn't quite
come off, give it a rub with a clean part of the micro-fiber cloth, or start again with the mop.
That's it! Your windows will look fantastic!
8. Now do the same on both sides to all the windows you want clean.

Copy and paste the link then put in the search engine to watch video:
 https://www.readersdigest.ca/home-garden/cleaning/10-bathroom-cleaning-tips-and-tricks/
Brass Cleaning and Polishing
Equipment and Materials needed:
Metal Polish Polishing cloths All- purpose cleaner Hot Water

Steps Procedures Purpose

1.Prepare all needed Gather them in a container For convenient and faster
materials job.
2.Apply metal polish to the Shake the polish container This is meant to avoid
metal fixtures with the polishing cloth excessive polish on getting
Pressed against the mouth of poured on the cloth.
the metal polish. Place a little The polish designed to
amount of the polishing remove dirt and tarnish.
chemical on the cloth.
3.Rub the polish into the Distribute the metal polish Make sure that all parts are
metal surface evenly over the metal fixture. evenly polished, leaving no
Rub thoroughly until all spot or tarnish behind
applied polish on the metal
surface has dried up.
Repeat the rubbing process
with a different cloth until
the surface being polished is
shiny and cleared of
tarnished
4.Prepare the cleaning Mix all purpose cleaner with To remove left over solution
solution hot water from the surface.
5.Rinse the surface Dip the brush in the cleaning To wash away all remaining
solution. Then lightly brush dirt and polish on surfaces
and rinse the surface. that are polished.
Make sure that there are no
sediments left on the
surfaces that were polished
most especially in uneven or
grooved surfaces.
6.Dry the rinsed metal Wipe dry the surface with a If the area is not wiped dry,
surfaces cleaning cloth. the moisture can cause
rusting of the surface

GENERAL HOUSEHOLD HINTS

House cleaning becomes easier and more economical with the use of proper housekeeping
techniques, using some tricks for handling unavoidable stains with simple home remedies such as
vinegar.
 To save steps as you make up each room, make a circular tour beginning at the door. As you
move around each room, dust the furniture, knick-knacks, mirror and other accessories, spraying wax
lightly on them, then wiping dry with soft, link-free cloth.

Tips for Taking Care of Wood Furniture

Quality wood furniture can last a lifetime and is often a treasured heirloom, passed down through
multiple generations. Still, even the highest quality wood is susceptible to scratches and abrasions if not
properly cared for.
When purchasing furniture, it’s always a good idea to ask for specific cleaning and care instructions. For
furnishings already in your home, here are 10 tips to keep the wood looking its best for many
generations to come.
1. Don’t Mistreat Furniture
To avoid rings and heat damage, always use coasters when setting glasses or mugs on wood tables, and
never place hot food directly on them without the protection of a trivet or potholder. Incorporate
decorative placemats or a tablecloth to protect your dining room table from food and drink spills.
2. Avoid Environmental Damage
Sunlight, heat and other environmental factors can wreak havoc on your fine wood. Don’t place
valuable furniture in front of uncovered windows, vents or fireplaces, as the light and heat can
damage and fade the wood.
Sunlight, heat and other environmental factors can wreak havoc on your fine wood. Don’t place valuable
furniture in front of uncovered windows, vents or fireplaces, as the light and heat can damage and fade
the wood.
3. Dust Often
No one really likes to dust, but the chore is one of the best ways to take care of your furniture. Airborne
particles can build a filmy layer on wood that scratches the surface. Frequent dusting keeps this buildup

from happening. Always  use

soft cloth like cotton T-shirts, cloth diapers or microfiber to avoid damage. Lambswool dusters are great
for ornate carvings or hard to reach places because they effectively attract and hold dust.
4. Keep Your Wood Clean
Sometimes dusting isn’t enough and you’ll find it necessary to clean your wood furniture. Never use all-
purpose cleaners, which can cause damage to the finish. If you have a spot that is heavily soiled or
sticky, dip a cloth in water that contains a mild dish detergent. Wring it out as much as possible and
gently wipe the area. Be sure to follow up with a rinse from a damp cloth containing just water, then
immediately wipe with a soft dry cloth.
5. Protect Your Wood
Most commercial polishes and sprays contain either petroleum distillates or silicone oil to for a fresh
and shiny finish, and to offer some protection for your wood. Make sure not to use too much product,
because it can cause buildup that combines with dirt to create a dull, sticky film. Always be sure to buff
well when using products to help avoid this buildup, and never use these products with a wax
protectant because the combination will result in another gooey mess.
6. Treat Wear and Tear
Even with the best care, wood furniture can sustain injuries. For minor nicks and scratches use a product
like Old English Scratch Cover. This liquid polish hides abrasions, restoring the wood’s inherent beauty.
If damage is too extensive to be treated with polishes or touch up sticks and you aren’t quite ready to
give up your treasured fixture, you may need to resort to something more drastic. Painting a piece of
damaged furniture will breathe new life into it and give it several mores good years. Painting also allows
you to save time by skipping sanding, something you can’t do if you

PREPARING ACCOMPLISHMENT REPORT

After accomplishing cleaning assignments, housemen assigned in public areas are
supposed to prepare and submit an accomplishment form: they will record their daily
accomplishment in their assigned area. A simple of this report is illustrated below.
After accomplishing the report, the head houseman or head of the unit (i.e. office,
function room) shall acknowledgement-sign the report certifying that the tasks are indeed
accomplished as stated in the report.
 With this system, housemen are, more inclined to give serious attention to their cleaning
assignments because they know that their accomplishments are being monitored. These
reports shall be submitted to the housekeeping supervisor who will use the same in monitoring
productivity of housemen and for giving constructive on unaccomplished responsibilities. It will
also serve as basis for performance evaluation during the annual performance review.

Exhibit 3.1
______________________________________________________________________________
MOCK HOTEL
HOUSEKEEPING DEPARTMENT

Name of housemen/housekeeper _______________________________________________

Assigned to ____________________________________________ Date _______________

Areas Assignment Accomplished Job Other tasks Verified/acknowledge

(place a check if accomplished) accomplished by (Supervisor)
G GD FD CC AC
C

Legend:
GC – General Cleaning
GD- Garbage Disposal
FD – Furniture and fixtures are dusted
FC - Floor is cleaned, swept, vacuumed
CC – Comfort rooms are cleaned and made up
AC – Air-con / Exhaust are cleaned and dusted

Other duties accomplished ______________________________________________________

Reported by _________________________________________________________________
Noted by _____________________________________________________________________
______________________________________________________________________________

LEARNING ACTIVITY # 3
I.MULTIPLE CHOICE: Encircle the letter that corresponds of the correct answer.

1. A person responsible for washing and drying laundry items.

a. Valet runner c. washer
b. Seamstress d. flat ironer
2. A person who picks up and delivers guest laundry.
a. Washer c. Flat ironer
b. Linen attendant d. seamstress
3. A person who performs steam pressing.
a. Linen attendant c. valet runner
b. Steamer d. sorter
4. It involves actual washing step, where detergent is added to the well, low water level
and hot water is used.
a. Bleach c. suds
b. Flush d. extract
5. What do you call if the linen is wet to dissolve water – soluble soil and to reduce soil
load in the following suds steps.
a. Rinse c. bleach
b. Flush d. break
6. An elimination stain that could not be removed by the detergent.
a. Flush c. suds
b. Bleach d. extracting
7. Rids the linen of detergent and soil, usually three to five steps are utilized at high water
level temperature.
a. Rinse c. suds
b. Break d. bleach
8. The final conditioning of the linen fabric softer and sour.
a. Break c. sour and soft step
b. Suds d. flush
9. The process of reducing the moisture content of linen by 50%.
a. Break c. extract
b. Rinse d. suds
10. A cleaning equipment used to eliminate loose soil and dust particles from carpet
surface, upholstered, and even hard surface.

II.MATCHING TYPE: Match your answer from column A to column B. Write only the letter of the
correct answer in the space provided before each number.

Column A Column B

_____________1. Vacuum cleaner A. used in scrubbing floors

_____________2. Floor Polisher B. Used to pick up dirt and particles
____________3. Carpet sweeper C. for cleaning fine surface
____________4. Carpet extractor D. for fumigation to eliminate Pests
____________5. Room attendant’s cart E. Used for underline garbage bin
____________6. Tongs F. For picking up dirt & cigarette butts
____________7. Soft Brooms G. For sweeping
____________8. Buckets H. Used to remove grease
____________9. Muriatic acid I. Used for removing cement & plastic
____________10. Wax stripper J. Used to strip off tough old waxes
____________11. Degreaser K. Used with mops for cleaning floors
____________12. Sweeping L. Used for stocking cleaning supplies
____________13. Trash bags M. Used to remove dirt in the carpet
____________14. Insect Sprayer N. Used in scrubbing floors
____________15. Sponges O. Used to eliminate loose soil & dust

III. ESSAY.

1. Described the steps on how to make up the bathroom?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. What is the difference between facilities and amenities?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

3. What is the difference between make – up room and general cleaning?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

4. Discuss the good importance of good housekeeping care and maintenance.

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

5. Why sanitation is important?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
CHAPTER 4
 LAUNDRY LINEN AND GUEST CLOTHES
Learning objectives
At the end of this chapter, the students are expected to:

1. Evaluate the Different types of linen used in the hotel

2. Apply the proper care and cleaning of the different linens in the hotel.
3. Identify the different chemicals used in the laundry.
4. Perform laundry and dry cleaning of linens and guest clothes.
5. Describe the laundry personnel responsibilities.
6. Perform on how to check and pick up items for laundry.
7. Apply the washing procedures in manual and automatic washers.

LAUNDRY LINEN AND GUEST CLOTHES

The Linen and laundry section is responsible for the processing of the entire request for laundry
service, including guest’s laundry and employee uniforms.

This section is managed by a Laundry manager or Supervisor and is manned with the following
personnel.

 Valet runner – picks up and deliver guests laundry.

 Linen attendant – does the recorder, storage and issuance of linen.
 Sorter / Marker – sort, classify and labels laundry items.
 Washer – responsible for washing and drying laundry items.
 Flat ironer – does the ironing
 Steam presser – perform steam pressing
 Dry cleaner – spotter – assigned to do dry cleaning and spot removal.
 Seamstress – does mending of guest laundry or employee’s uniforms

In big Hotels with voluminous laundry job to be done, there is a rigid division of labor with one
laundry staff concentrating on one task, one for washing, one for dry cleaning, steam pressing etc.
However, if the establishment is small and has limited laundry job to attend to. It is not practical to have
too many laundry staff. The job of a valet runner which is to pick up and deliver guest laundry can be
done by the room boy or chambermaid. Pressing can be delegated to must one person, there may be
just one washer – handling both guest laundry and items for house use.

If the lodging establishment does not have sufficient laundry facilities, the laundry service is
sometimes contracted to a commercial laundry.

Distribution of Laundry Responsibilities

Linen and Laundry Supervisor
Basic Function:

Directs, leads, monitors and controls all activities covering linen and laundry service.
Duties and Responsibilities:

 Checks quality of laundry service; ensures that laundry standards are complied with and that
garments are protected from damages.

 Ensures the proper use, storage, and maintenance of linen and laundry equipment, tools and
supplies.

 Checks equipment regularly for their condition. Looks after their preventive maintenance
through periodic cleaning and repair when necessary.

 Checks and maintains par stock requirements. Makes requisition whenever needed.

 Initiates and supervises weekly inventory of laundry supplies and other items allocated to his
unit. Reports losses and damages and takes corrective action against reckless use of equipment.

 Sees to it that laundered items are delivered on time.

 Trains, coaches and supervises his staff.

 Conducts performance evaluation of his subordinates; conducts appraisal interview.

 Attends to complaints regarding linen and laundry service.

 Performs other related duties as maybe assigned by superior.

Linen Attendant/ Custodian

Basic Function:

Stocks, stores and issues employees’ uniforms, linens, cleaning supplies, guestroom, and public area
amenities.

Duties and Responsibilities:

 Responsible for the issuance of uniforms as well as guestroom, restaurant and banquet linens,
cleaning materials, supplies as well as guestroom amenities; ensures that all issued items are
properly recorded and accounted for.

 Reports to the Supervisor missing articles, losses, breakages and damaged items in the linen
room.

 Assists the supervisor in conducting inventories of linen, general supplies and uniforms.

 Responsible for the proper arrangement and storage of linen, uniforms and general supplies in
the linen room.

 Performs side duties like mending, repair of uniforms and baby-sitting.

 Receives all surrendered linen items; checks if they are complete and in good condition;
endorses soiled linens to laundry section for laundry.

 Performs other related duties as may be assigned by superior.

Valet Runner
Basic Function:

Responsible for pick-up and delivery of laundry items of guests and those for house use.

Duties and Responsibilities:

 Picks up guests’ items for laundry and endorses them to sorter/marker for proper classification.

 Checks laundry items for possible damages and immediately informs guests about it. Also
indicates noted damages in the endorsement record.

 Informs the sorter/marker about the special instructions of guests regarding the latter’s laundry
items.

 Helps in sorting finished laundry items that are ready for delivery.

 Delivers processed guests’ laundry making reference to tag number and room number and
makes sure these items are delivered on time.

 Coordinates with the rooms keeping supervisor for the delivery of all processed items when
guests are not in their rooms.

 Informs the laundry office of his whereabouts in case there is any call for pick up and immediate
delivery.

 Coordinates with front office/housekeeping regarding information on room changes to avoid

wrong delivery.

 Helps in keeping the laundry area clean.

 Performs other related duties as may be assigned by his/her superior.

Flatwork Ironer / Wrangler
Basic Function:
Performs ironing of linen items in the flatwork machine following the standard procedures.
Duties and Responsibilities:
 Sorts all items by classification before running them through the machine.
 Performs pressing and ironing, straightens edges and smoothly presses wrinkles; starts and stops
machine according to prescribed procedures.
 Inspects and sorts out stains and damaged linens. Refers them to supervisor for proper action.
 Folds duly accomplished items; counts and classifies them.
 Prepares and keeps records of accomplishments.
 Cleans work areas and machine.
 Reports malfunction of machine to superior.
 Performs other related duties as maybe assigned by supervisor from time to time.
Washer (Guest Items)
Basic Function:
Attends the washing and extracting, drying of all guest’s laundry and FOC (free of charge) items.
Duties and Responsibilities:
 Receives laundry items of guests from the sorter-marker.
 Sorts and classifies items according to kind, color, and degree of dirt.
 Inspects items for damages and stains and reports any damage to the laundry supervisor.
 Manually cleans with detergent the badly soiled portion of the guests items prior to machine
washing; informs sorter or supervisor regarding irremovable stains for the latter to bring it to
attention of the guest.
 Loads guest’s items into the washing machine and performs washing according to standard
washing procedures. Unloads washed items and transfer them to the laundry cart.
 Loads the extracted items to the drying machine for completion.
 Inspects and sorts dried items and forwards them to the pressing section for pressing or ironing.
 Constantly checks the cleanliness and maintenance of the equipment and reports the defects to his
supervisor.
 Performs other duties as may be assigned by his/ her superior.
Washer (Linens)
Basic Function:
Attends to the washing, extracting and drying of all housekeeping linens such as towels, bed sheets,
pillow slips and pillow cases, etc., and also linen used for dining and banquet functions.
Duties and Responsibilities:
 Sorts all dirty linens and towels brought into the laundry section.
 Sorts all dirty linens like tablecloths, napkins and cocktail napkins received from different food
outlets.
 Loads items into the washing machine and performs washing in accordance with standard
washing procedures.
 Unloads extracted items and forwards them either mangling or pressing section.
 Performs daily cleaning of his area and the machine he is operating.
 Performs other related duties as maybe assigned by his/her superior.
Seamstress
Basic Function:
Performs sewing or mending of guest room linens as well as those used for banquet and food service
operations.
Duties and Responsibilities:
 Response for mending and repair of guest garments as well as uniforms and linens for house use.
 Mends and repairs torn or damaged curtains, bed cover, skirting of guest rooms.
 Maintains the cleanliness and condition of the sewing machine.
 Reports to the supervisor any malfunctioning of the sewing equipment.
 Maintains a stock of sewing kit and looks after their safekeeping.
 Assisting linen attendant in the issuance of guest room linens and banquet linen during peak
season.
 Performs other related duties as maybe assigned by his/ her superior.
Sequence of Guest Laundry Service
1. Guest shall fill up the laundry list and may request for pick-up either through the Housekeeping
or Laundry office guest phone, through the Front desk or any room supervisor or room attendant.
2. If the pick-up request is coursed through the laundry clerk, the latter logs down the guest’s
instructions for the processing of items and calls the linen attendant, valet runner or room boy for
eh pick-up of the linen.
3. The laundry list and laundry items are picked up by concerned staff.
4. Upon pick-up of the laundry items, the attending staff checks items on the list in front of the guest
if he is around. If the guest is not around, he checks it in the presence of a floor guard or room
boy/ supervisor who will be serving as witness for damages or valuables.
The laundry list and laundry items are picked up by concerned staff.
Upon pick-up of the laundry items, the attending staff checks items on the list in front of the guest if he is
around. If the guest is not around, he checks it in the presence of a floor guard or room boy/ supervisor
who will be serving as witness for damages or valuables.
If stains or damage are found in the item, the valet runner or room attendant who picks up the laundry will
fill up the guest notification form (Exhibit 5.1) to notify the guest of noted damage or any discrepancy.
This notification is brought to the guest by the room boy or bellboy. The guest shall acknowledge receipt
of said notification by signing his name.
If the item is not suited for the requested processing method (dry cleaning, washing, etc.),
the guest is also notified thru the same notification form, indicating therein the recommended method in
processing the item.
Exhibit 5.1
________________________________________________________________________________________________________

MOCK HOTEL
LAUNDRY DEPARTMENT
 DAMAGE ADVICE
NAME OF GUEST: ______________________________________________________________________
ROOM NO: _____________________ DATE: ________________________ TIME: __________________
THIS (specify the Items) _______________________________________________________________

Has been return to you as we have noticed the following on the garment when it was set to the laundry.

( ) Discolored areas or spots

( ) Stains

( ) With Shrinkage

( ) Has shiny patches

( ) Not fit for the processing you request ( i. e Not for machine wash but for dry cleaning to avoid damage.)

Others ___________________________________________________________________________

As there are in excess of what is normal, we cannot guarantee that the garment will be laundered / Dry Cleaned /
Pressed to your satisfaction. Please let us know what you would like us to do.

(I)The other items are being processed to avoid further and will be delivered to your shortly.

Your Comments: _____________________________________________________________________

Thank you

LAUNDRY DEPARTMENT

Note: The form above wills is used to alert the guest of any hotel damage on his garment that is sent for
laundry. It is always best to inform him in advance about the status of his garment, Otherwise he might blame
the hotel for said damage.

If the item is not suited for the requested processing method (dry cleaning, washing, etc.) The guest is
also notified thru the same notification form, Indicating there in the recommendation method in processing the
item.

_____________________________________________________________________________________________

5. Items for washing are endorsed to washer for processing. Upon receipt of the items, the washer
shall count and double check items against the laundry list; sort and classify them, then place
the appropriate tag.

 If the item is for dry cleaning (color code it with blue tag)

 If the item is for machine-washing, (color code it with pink tag)

Hotel has the option to make their own coding system. If the item is to be hand washed,
washer should hand wash with care. After washing the laundry items, the washer endorses
the finished items to the other laundry staff (i.e. ironer or presser) for further processing.
6. If the items is for other forms of processing, it is endorsed to other laundry staff, namely:

 Presser – for blouse, dresses, trousers and related items.

 Hand ironer – for normal shirts.

 Utility presser – for trousers, skirt and long dresses.

The attending staff shall double check each items upon receiving them, and takes note of
discrepancies in quantity and damaged parts.
7. If the item need no further processing, it is placed inside the pigeon box (if any) according to tag.
8. If the item is ready for delivery, the linen attendant or valet runner sorts them against the
laundry list, collects altogether laundry items of each guest in a garment bag, attaches the
laundry list to the bag and endorses it to the presser or linen attendant.
9. If the guest is on cash basis, laundry clerk, prepares a voucher to be attached to the item for
billing. see Exhibit 5.2) Payment must be made upon delivery of the items.
10. The processed items will now be delivered to the guest. If the guest is around, he is asked to
sign in the delivery logbook for acknowledgement. Then the bill is presented to him for
settlement.

Exhibit 5.2
__________________________________________________________________________________

MOCK HOTEL
LAUNDRY VOUCHER

Voucher No. _____________

(Partial list on items only)

Name of Guest _______________________ Room No. ____________ Date/Time ______________

Guest Hotel Articles Price Total Damages if any

Count Count Amount
FOR (PARTIAL
PRESSING LIST)
SUIT
TROUSERS
JACKET
BARONG TAGALOG
SPORT SHIRT
VEST
NECKTIE
SILK SHIRT
OTHERS
FOR FOR DRY
WASHING CLEANIN
G
SUIT
 TROUSERS
JACKET
BARONG TAGALOG
SPORT SHIRT
VEST
NECKTIE
SILK SHIRT
OTHERS
REMARKS OR Total P ______
INSTRUCTIONS FROM Extra charge ______
GUEST Sub Total ______
Sales Tax ______
Service Charge 10% __
Total Charge ______

This Laundry list shall be filled up by the guest when he wants his garments to be laundered. It
already contains the prices for the prices for the laundry service. In the list, the hotel count and the
quest count are indicated. This should always be reconciled to prevent misunderstanding.

Pick up of Guest Laundry

 Room attendant, Room boy or valet runner (whoever is in charge) Shall pick up the guest,
laundry together with the laundry list from the guestroom.
 Validate actual count of items against the one listed in the laundry list.
 Check for possible damages like missing buttons, discoloration, etc.
 Inform the guest (if he is around) of the noted damage,
 Indicate the damage in the laundry list.
 Picked up items are placed in a plastic laundry bag (must be segregated to avoid contamination)
then placed directly at the linen chute or personally brought to the linen/laundry section.
 The linen attendant shall pick up the soiled linen from the laundry chute, then records in the
logbook all soiled linen that were gathered from the chute, indicating the number of pieces for
each item and damages if any.
 The soiled item is turned over the linen in charge. The latter shall acknowledge receipt of the
item by signing in the endorsement from or in the logbook.

Picture of Linen Chute.

Segregation and Tagging of Laundry

To facilitate processing of laundry items, they should be segregated and labeled. Each category
has a specific laundry requirement and there is a danger of damaging the linen inappropriate laundry job
is performed.

Segregate items by

 Color – separating white from colored items.

 Classification – towels from bed sheets, etc. wet from dry
 Extent of dirt separating the heavily soiled items from lightly soiled items.

Sorting – Marketing Procedures for Unprocessed Items

Steps Procedures Purpose

1.Upon receipts of items for Segregate every bag, separate For easier identification and to
laundry, the sorter lines up the those for dry-cleaning, laundry and facilitate, processing; also to
laundry bags according to the time pressing ensure that “first in, first out”
they are received. policy is followed.
2.Count and check all items on the Upon checking, take note of the To make sure that the count and
bag following: specifications tally with the list so
a. whether the type and that possible misunderstanding
count of items tally with and complaints will be prevented.
what is indicated in the
laundry list. For A damage report is usually given to
discrepancies, inform the the guest. See Exhibit 5.1
supervisor who will in turn
inform the guest
b. Check for the damages
and stains. Should be
there any, inform the
supervisor.
c. Check for valuables inside
the garment and turn
them over to the
supervisor for him to send
 it to the guest.
d. Check for special
instruction indicated in
the list.
3.Mark/Tag all items according to Place the appropriate tag, i.e., blue Tagging makes is easy to identify
the type of required processing tag for dry-cleaning, pink for the required laundry method
washing etc. whether for washing ,dry cleaning,
etc.
4.Inform supervisor regarding any Indicate details as to type of To avoid complaints, the laundry
special instruction from the guest. processing, time of delivery, other staff should strictly abide with the
services like mending, etc. instructions of guest regarding his
laundry items.
5.Endorse items for processing to Endorse items for dry cleaning to
the concerned laundry staff dry cleaner; laundry items to
reminding him of special washer and items for pressing to
instructions of the guest. presser.

Washi
ng Procedures

Steps Procedures Purpose

1. Check garments for Check pockets for valuables.
stains and damages Check if there are missing
buttons, stains, discoloration
any damage.
2. Segregate items Segregate the white items to This is necessary to avoid
according to color the colored ones; those that contamination of colors during
will be hand washed and those the washing process.
that will be machine – washed.
3. Endorse stained items Have endorsed items
to spotter for spotting acknowledgement by asking
spotter to sign in the
endorsement form.
4. Pre – scrub all heavily Use laundry brush with soap This will help to remove heavy
soiled parts of and water; pay particular soil.
garments. attention to collar, cuffs,
pocket, hemline waistbands and
armholes.
5. Load all items for Segregate white from colored
machine washing into items. Those with heavy color
the washing machine. and are likely to contaminate
Use appropriate wash should be separated.
formula and the
required chemical For lightly soiled items, use less
dosage. detergent.

Use bleach for white items with

heavy soil.
Washing with Automatic Washer

Supplies and Materials Needed:

Automatic washer Fabric softener Bleach

Detergent Alkali

1.Select load Size – based on item size.

*Large load – large items *Medium Load – Medium Items

*Small Load – Small items

2.Add washing detergent following the recommended quantity for specific load size.

*Detergent *Alkali
*Bleach *Softener

3.Adjust machine to the appropriate water temperature.

 Hot for white and heavily soiled items.
 Warm for bright colors and lightly soiled items.
 Cold for permanent press items.

4.Place the soiled linen based on classification and selected load size.

*Heavily soiled *Lightly soiled

*Bath towel to bath towel *Hand towel to hand towel
*Flat sheet to flat sheet *Others

For stained items, soaking and spotting are done before the washing.

5.Select the right wash cycle and time.

Super wash cycle for heavily soiled items
Regular wash cycle for lightly soiled items.

6.Follow manual instructions for precautionary measures.

7.Clean the Machine after Using.
Brief / Summary of the basic Wash Steps

 Flush – the linen is wet to dissolve water-soluble soil and to reduce soil load in the
following suds steps. Always flush at high-water level and medium-temperature water.
Time: 1 to 3 minutes
 Suds – involves actual washing step, where detergent is added to the wheel, low-water
level and hot water is used.
Time: 5to 8 minutes
 Bleach – elimination of stains that could be removed by the detergent. This is done
using chlorinated bleach added to the wheel. Usually low-water level and hot water is
used.
Time: 5 to 8 minutes
Rinse – rids the linen of detergent and soil. Usually 3 to 5 steps are utilized at high-water
level temperature usually dripping with subsequent rinses.
Time: 1 to 3 minutes
 Sour and soft step – is the final conditioning of the linen using fabric softener and sour
(wild acid). This id performed at low-water level, medium temperature water.
Time: 3 to 5 minutes
Extract – processing of reducing the moisture content of linen by 50% (100 lbs. dry
weight); linen will retail 50 lbs water after extraction.
Time: 1 to 12 minutes
 Break – performed before the suds step. Low-water level; medium to hot water, with a
highly-alkaline-break product is added to break loose soils.
Time: 3 to 7 minutes.
Interdictor extract – this process spins soil-laden detergent solution out of linen. A high-
speed is used, usually after the first rinse step. This process reduces the required
number
of deep-water rinses.
Time: 30 seconds to 2 minutes

Drying with Dryers

Supplies and Materials Needed. Drying machine:

1. Check the condition of the machine before using.
– Test whether it is working condition.
– Keep clean the Lint screen and drying drum.
2. Put into the machine just enough quantity of linen such that it will not occupy the whole dryer
drum. Overloading causes uneven drying and wrinkling and can damage the machine.
3. Select the right drying cycle and setting.

– Automatic dry for towels and lines which do not require pressing or are not hard to
press.
– Damp dry for flat sheets, pillow cases, items which requires hard pressing.
– Fluff air cycles to prevent shrinkage, especially for bed pads, comforter and
blankets.
4. Strictly follow manual instructions.
5. Clean the machine after using.
Recording and Delivery of Laundry items.

1. Fold all processed laundry items. Hang those that need to be hanging. Cover it with
plastic cover.
2. Record all finished items for delivery and note down damages if any.
3. Deliver all items and have the records acknowledgement by the guard on duty at the
laundry area.
4. Prepare production report and damages report (if there is damage)

Sorting / Checking of Processed Laundry Items

Steps Procedures Purpose

Checked all received items Check on the following: Before laundry items are
against the tag and sort them delivered to the guest, it is
a. If special instructions important to double check them
are followed, so as to be able to remedy any
b. If item is properly deficiency beforehand, with
processed – missing that complaints can be avoided.
buttons replaced, stains
removed, etc.
c. Check the description of
the item on the list
before removing the
bag.
Report to supervisor any noted
damage and discrepancy in
count.
Fold or hang items whichever is Items should be placed inside a Put a check mark on the item in
appropriate. plastic bag. laundry after it has been
checked.
Check the bag whether:

Whether the right items are

placed therein
Endorse items to valet runner For items with special
for Delivery instructions, endorse the to the
supervisor
LEARNING ACTIVITY # 4

Illustration: Draw by way of diagram the sequence of laundry service.

II. Give the meaning of the following terms:

a. Dry Cleaning
______________________________________________________________________________
______________________________________________________________________________

b. Sorting – Marking
______________________________________________________________________________
______________________________________________________________________________

c. Suds
______________________________________________________________________________
______________________________________________________________________________
 d. Rinse
______________________________________________________________________________
______________________________________________________________________________

e. Break
______________________________________________________________________________
______________________________________________________________________________

f. Flush
______________________________________________________________________________
______________________________________________________________________________

g. Bleach
______________________________________________________________________________
______________________________________________________________________________

h. Sour and soft step

______________________________________________________________________________
______________________________________________________________________________

II. ESSAY

1. How do you classify items for laundry?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. Why should garments be classified?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

3. What are the steps and procedures for Laundry pick up?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

4. How do you handle a guest laundry that has damage?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
CHAPTER 5

CLEAN PREMISES
Learning Objectives:
At the end of this chapter, the students are expected to:
1. Classify the different types of floors in the Hotel.
2. Apply the proper way of cleaning and caring for the different types of floors.
3. Perform the proper chemicals and equipment used in cleaning the floor.
4. Illustrate the floor cleaning process.

CLEAN PREMISES
The condition of the floors depends on how well they are cleaned and maintained.
Without proper maintenance, floor will wear easily and will lose their beauty. Bigger expenses
is incurred when floors are made to undergo frequent repair or replaced.

Floors should not only look clean and shiny, but should also be in good condition – not
broken, form or damaged so as not to cause accidents. Cracks splinter and other problems
should be repaired as soon as possible. Loose or defective floor tiles should be replaced.

Types of Floors Daily maintenance

1. Hard Floors Sweep - daily
a. Marble and Cemented Floors Damp Mopping -as needed
b. Mixed- i.e, pebbles, crazy cut, Plain polishing -daily
etc. Stripping and Finishing -Periodically
Brushing with a push brush
Wet mopping
2. Vinyl / Resilient floors Sweeping -daily
Damp mopping -as needed
Spray buffing and polishing -as needed
Vacuuming of corners -as daily
3. Wood and parquet Sanding - initial application
Sweeping -daily
Dust mopping -daily
Spray buffing and polishing -as needed
Vacuuming of corners -as daily
 4. Carpet Vacuuming - daily
Shampooing -when heavily soiled
Extract -when the soil has
penetrated the inner layers which can only
be removed through extraction.

Types of Floor Cleaning and Maintenance

Types of Floor Cleaning Equipment needed
1. SWEEPING – removing dirt and trash Soft broom for the fine surface like cement,
from floors using sweepers and dust vinyl.
pan Stick broom for hard surfaces like grounds,
carpet sweeper for carpet.

2. DUST MOPPING – dusting away dirt Dry mop with hands

on floors using mops.

3. DAMP MOPPING – mopping the floor Mop with handle

with lightly wet mop to clear the floor Mop – squeezed tightly on the wringer to
of dirt and soil. prevent dripping. Mop wringer.

4. SPRAY BUFFING– spraying the floor Sprayer

with a buff finish to retouch it and to Buff finish
keep the gloss Steel wool
Nylon pads
5. PLAIN POLISHING – retouching the Floor Polisher
shine of floors by polishing with a
polisher.
6. FLOOR STRIPPING – requires Finishing solution
application of stripping solution. Mop with handle
Mop wringer
7. FINISHING FLOORS – accomplish Paste/Liquid wax
through application of wax or floor Floor polisher
shine and polishing thereafter using a
floor polisher.
8. EXTRACTION – process of extracting Carpet extractor
deeply embedded dirt and soil in
carpets especially those inner layers
that cannot be removed by
shampooing
9. Wet mopping – mopping the floor Mop
using highly wet (but not dripping) Mop wringer
mop.
 10. Wet scrubbing – Scrubbing the floor Scrub – may be cloth, coconut husk or other
with coconut husk or a scrubber after scrubber
the application of floor finish or wax.
11. Vacuuming – elimination of Ordinary vacuum cleaner or hydro – vacuum
embedded dirt on the floors using a (wet and dry vacuum for wet and dry
vacuum cleaner. surfaces)

Cleaning and Maintenance of Resilient Floors

The most common for the resilient floors or (man-made) floors are linoleum, vinyl, asphalt
and rubber tiles, they are man- made because, unlike wood and marble. They are
manufactured out of elements produced by chemicals process. They are resilient because they
are elastic and buoyant underfoot. Unlike wood and marbles, they are also non – porous. These
floors are usually used in utility areas such as the kitchen and the laundry room.
Among the resilient floors are:
LINOLEUM
Mixture of solidified linseed oil, gums and pigments. Comes in geometric, floral or abstract

VINYL
Made from plastic and comes from cheer, rot, homogeneous vinyl tile
ASPHALT TILE
Hard floor, inexpensive yet attractive. Mixture of asbestos fiber, resin and asphalt

RUBBER TILE
Made of rubber, resins, fillers, pigments and curing agent w/c are mixed, formed into sheets and cured
through heated process

Although lighter and quieter underfoot than the other types of floors resilient floors easily wrap
unless given proper care and protection.
Care and Maintenance
1. Due to the residues that develop during the manufacturing process, new resilient floors
should not be waxed immediately after installation. The residues accumulate some soil
during installation. To prepare the floor for initial polishing, it should be scrubbed
thoroughly.
2. For the care of resilient floors, an emulsion wax is recommended. First sweep the floor
to remove dust and loose dirt from the floor and spread evenly with a clean cloth. Let it
dry completely for 20 minutes. Then buff with a clean dry cloth or abaca footpad, a
coconut husk or floor polisher.
3. To proven damage while removing chewing gum, candle wax and tar from the resilient
floors, use an ice cube in plastic bag placed on the problem spot area to harden the
gum. Then scrape off the dirt with a dull – edged tool spatula. Clean by rubbing with
very fine still wool or nylon lightly dipped in a detergent solution. Rinse, let dry, and
apply the emulsion polish.
4. To remove black heel marks from floors without reducing the entire floor, rub, marks
with a fine steel wool or nylon lightly dipped in emulsion wax. Rub the area gently the
buff. Spread the new wax over the cleaned area, blending edges, and then let it dry.
5. Excessive use of water or harsh cleaners cause tiles to loosen. Replace loose tiles
immediately. To recurrence, use a mild cleaner and avoid flooding the floor with water
when cleaning.
Care and Maintenance of Hard Floors
HARD FLOORS are so called because they are hard and not easily placed. They
are cold underfoot. The most common of these are marble and granolithic floors. They are
usually in the living and dining rooms, terraces and sometimes in the utility area.
Hard Floors Include
MARBLE

Comes in wide varieties of color, sheen and patterns formed by veins or clouds.

MIXES

Comes in granolithic, terrazo, ceramic, brick, and concrete pebble washout.

 TERRAZO

Have the same composition as mixes; made out of marble chips and white cement, compressed and

thick slab ground that is polished to a very smooth finish.

CERAMIC TILE

Baked clay which comes unglazed or with high glaze.

TERRA COTTA

Hard baked clay tile in reddish and yellowish colors.

 CEMENTED/CONCRETE

Mixture of sand and cement with gravel, broken stone

PEBBLE WASH-OUT

Mixture of river stones and cement.

Cleaning/Care of Hard Floors

 1. Protect hard floors from scratches, water-born stains, dirt and discoloration by sealing them
using floor sealers. Using ordinary wax on these floors without sealing them first will mar their
beauty and durability.
2. Any spillage should be wiped off right away to avoid discoloration of floors, Coffee, citrus, fruit
juices or alcohol that is spilled on unsealed hard floors will cause serious discoloration and
dullness unless the spillage is wiped off right away. There are times when the surface gets
atained even if the spillage is already wiped with damp cloth. This can be avoided if the floors
are protected with a sealer.

There are specially formulated thick liquid wax that is both a scaler and a finish (like complete SC
Johnson) specially designed for hard floors like granolithic and marble. Such chemicals bring out the
natural color and beauty of floors.

Cleaning and Maintenance of Wooden and Parquet Floors.

These floors are made of wood and they require special care as follows:

Initial care:

1. Have the floor properly sanded.

2. Vacuum clean.
3. Fill or seal it with 3 coats of sealer then buff between applications.
4. Apply solvent-based wax

Daily

1. Buff the heavy powdered machine to bring out its glass.

2. Apply second coat of wax and then buff again.
3. Use wax treated dust mop which should be changed often.
4. Damp mop (only if necessary) with just a little amount of moisture

Periodically

1. Buff floor with a steel wool or nylon pads.

2. Spot clean with damp mop and diluted solution of detergent.
3. Rebuff Apply light coat of wax if needed.
4. When spills occur on wooden floors, wipe them immediately with a dump cloth or a sponge. If
the floor is spilled with milk, dip a cloth in a detergent solution and with that, wiring out and
 wipe the spill. Wipe for the second time slightly moist cloth to remove any soap film. Once floor
is dried, apply wax.
5. Sometimes white spots may appear on wooden floors after waxing, This is usually those
containing milk or sugar, when the spots appear, remove them by pouring a little amount of
liquid wax on them and rubbing them gently with very fine steel. Work carefully with the grain
of the wood, and buff immediately with a clean cloth to make it shiny.
6. Work with the grain whwnever possible when applying liquid/paste wax.
7. Buffing waxes need not to be applied everyday as these waxes give floors long lasting
protection. Aplly only when floors look dull. Once a week or every two weeks or even once a
month will do. Especially when rarely used.

Cleaning Maintenance of carpeted Floors

Carpeted floors are made of fibers , they need special attention. Improper cleaning and
treatment can destroy the fibers, turning it into a worn out carpet.

Carpets are to be cleaned daily with vacuum cleaner. If heavily soiled. Shampooing is necessary
using either manual method or through the use of a shampooing machine, however in cases where the
soil has deeply penetrated the carpet layers, shampooing may not be able to remove the soil
underneath. In this case, extraction maybe necessary uses a carpet extraction using a carpet extractor.
Too frequent extraction is neither recommended in as much as this can destroy the fibers.

Carpet extraction
By extraction, the dirt or soil in the carpet is loosened and extracted and then right after. This
process applies to all types of carpet and offers the following advantages.

1. It removes dirt right down to the base of the pile.

2. Only small quantities of chemical residue are left, resulting in a low degree of subsequent
recoiling.
3. Small amount of residual moisture (about 10-20%) is left due to efficient vacuum removal
4. It is safe even for gentle carpets.

Dealing with Carpet stains and Splits

When stains appear in carpets, try to following remedies:
  Wipe out the spilled materials as quickly as possible before they scatter and contaminate
the rest of the carpets.
 Remove soiled stains by scrapping them with the dull side of a knife or scraper. Dip a sponge
in cold and water and use it to wipe away the stain. If the stain still remains, dip the sponge
in a detergent – cleaner instead of water.

To prepare a detergent cleaner, add 1 quart of warm water and one tablespoonful of
white vinegar. Vinegar is a weak acid that neutralizes alkaline substances.

Available in the market are stain cleaners in spray cans which are re-used to remove
spots from clothing. Directions indicated on containers of these cleaners must be religiously
followed. This stain cleaner maybe used alone or as follow up depending on the type of stain to be
removed.

Three types of Carpet Stains

GROUP A – (soft drinks, alcohol, candy, urine, excrement and starches)
- Sponge the spill lightly with cool water and wipe with sponge or tissue paper. For
stubborn stains, sponge a detergent solution rise with a clean water, blot dry paper
towels; and then completely dry and brush up the affected areas.
GROUP B – (Ink, face creams, butter and other oily greasy substances)
- Remove or blot up they spilled substance, working from the edge toward the center to
avoid spreading the spill. For scraping, use a spoon or the dull side of a knife. Sponge the
affected area with cleaning fluid and brush off.
GROUP C – (Stains in this grouping area A and B and includes shoe polish, coffee, vomit,
blood and crayon)
- Blot up or scrape the spilled substance. Then sponge the detergent solution. If stains
remain after the area is dry, use cleaning fluid.
-
Removing Spots on Carpets (Tips from SC Johnson)
Source Solution
Wipe spot with cloth or sponge; rinse with clear
Sugar and Starch water. Use dry cleaning fluid or absorbent
powder cleaner.
Milk Sponge with solution of water and detergent,
then with clear water.
Ink If washable ink, use damp, absorbent cloth, if
ballpoint marks, use dry – cleaning fluid.
Sponge urine spots thoroughly with clear water
then blot quickly. Go over spot and apply solution
of water and detergent, then wipe off with cloth
dampened with clear water, blotting up excess. If
 Pet Spot spot has dried, saturated it with solution of ½ cup
vinegar to a cup of warm water and let it stand
for a few minutes. Blot and repeat treatment
until the discoloration disappears. They dry
carpet as quickly as possible.
If the wax has dried, use stiff brush to remove
solid matter. On spots caused by paste or liquid
wax or furniture wax, use dry cleaning fluid. If
Wax stains remain. Rub with warm soapy water or
foam – type rug cleaner. Spot from self-polishing
floor wax should be cleaned with warm water
and detergent. If necessary, follow with foam
type or dry – cleaning fluid or both.
It burns appear on the surface of rug, use sharp
Cig scissors to snip-away blackened ends of tuft.
arette burns Sponge with solution of wax and detergent, then
sponge with clear water. For severely burnt
spots. Consult professional carpet with repair
service.

FLOOR CLEANING PROCESS

Stripping/Wet Scrubbing Procedures

Materials Needed

Mop mop - wringer Hand Gloves

Floor Stripper polisher Wax Remover

Steps Procedures Purpose Additional

Information
1. Clear the area of dirt Sweep the floor thoroughly So that the dirt or soil will not
and spots be absorbed by the stripping
Remove sticky deposits or solution
material with a putty knife
2. Prepare the stripping Mix 2 gallons of floor stripper Dilution will depend on how
solution, then dip the to 10-12 gallons of water in a heavy soiled the area to be
mop on the solution, bucket. stripped
and wring/squeeze it
tightly
3. Place a caution sign: Place the sign in the working To avoid accidents caused by
“Wet Floor. Watch your step” area. slips on the floor.
4. Soften the old firm Spread the solution on the Once the firm is softened
floor with a mop and let it stripping becomes easier to
work for 5-10 minutes. accomplish
5. Scrub the area Use a floor machine with an This will make the floor shiny
thoroughly abrasive pad or brush
6. Pick up the softened Use a mop or wet – dry
and suspended film, vacuum
dirt and soil.
7. Rinse thoroughly Remove all cleaning solution, Make sure the coats are even
using a clean mop. re-coat if necessary
8. Let the floor dry Once dried, the floor is now
completely ready for the application of
wax or floor finish
9. Recoat when
necessary

Finishing Floors
To finish a floor means completing the process of floor cleaning through wax application only
after it has been stripped of old sealers and wax aand after it ha sealed with a sealing solution.

Materials Needed:

Mop, mop wringer, finishing solution

1. Dip the clean mop into the bucket containing the finishing solution and wring it as tightly
possible.
 2. For non – buff able finished (not fit for spray buffing), dip the mop in the bucket of finishing
chemical and then damp – mop the floor very lightly. Mop should be full but not dipping. For
floors fit for buff is finished, mop should be wringing almost dry to make a thin coat.
3. Start applying the finish in a corner of the room opposite the door or work towards the door.
Coat the edges of an area small enough to be covered easily before the finish begins to dry.
4. Partition the area to be mopped and do mopping part by part. Re- wet the mop with a floor
finish to make sure the finishing chemical is applied evenly.
5. Continue to apply the finish covering each area before the adjoining area is dry, to make a
smooth even application, make sure all pores are properly filled to lasting protection.
6. Allow at least one – hour drying time.
7. If necessary, apply another coat of finish, only after the first coat is thoroughly dry.
8. To avoid contaminating the remaining contents, never return leftover finish to the product
container.

Spray buffing
This is designed to retouch the gloss of the floor. Use it only in floors that have become dull
and have lost their glossy appearance.

1. Sweep the floor with a dust mop and remove sticky deposits with a putty knife or any
appropriate scraper. Make sure the scraper is not sharp so as not cause damage to the floor.
2. For maximum ease of application, clean and restore gloss using floor polisher and a spray gun
puff finish.
3. Start at the end corner of the surface and works backwards, maneuvering the machine from left
to right with over – lapping strokes, covering the entire surface.
4. Buffing in a corridor maybe done in a single left to right stroke.
5. If the surface is big, working in “lanes” is advised.

Floor Polishing Procedures

Cleaning Equipment and Materials needed:

Floor polisher Polishing or Scrubbing Polishing pads

Wax Mop Soft broom and dustpan
Hand gloves Caution signage Steel wool

Steps Procedures Purpose Additional information

1. Install a caution sign Place it in such a way that it can This is a warning signal designed
labelled, be easily seen. to prevent slips and accidents
“Caution, Wet Floor” arising from wet and slippery
floors.
2. Dip or dry – clean floor Roll steel wool on the polishing To remove scratches and dirt
pad. Insert or attach it to the that has penetrated the floors.
brush.
3. Damp mop Start at the corner and mop Start from the corner to make
when the floor is a little bit wet. sure that no portion is missed
out. Mop when wet so that dirt,
 dust and loose soil can be easily
absorbed.
4. Apply wax to the floor Pour wax directly to the mop There should be sufficient time
and start applying evenly to the for the wax to dry up before
floor. Let the wax stand for 10- polishing to get better result.
15 minutes.
5. Polish the area Preferably use a polishing pad. To polish the floor evenly and to
make it more-shiny and
presentable.

If the wax on the floor surface is

too thick, the floor should be
wet-scrubbed.
6. Sweep the area Use the soft broom and dustpan To pick up the remaining dirt
moving from one corner to the and dust that has loosened on
other the floor surface.

General Cleaning of Vinyl Floors

1. Sweep the floor with broom to remove dirt and litters.

2. Remove stick substance with a putty knife.
3. Mop messy deposits and rinse thoroughly.
4. Check walk – off dust, mats and runners for cleanliness and replace when necessary.
5. Damp mop floor to remove stubborn dirt. Mop with all-purpose detergents.
6. Rinse thoroughly with plain water.
7. Place “Wet Floor” sign on these areas until dry.

Carpet Shampooing a spot removal

Equipment and supplies needed:

Vacuum cleaner Pail dust pan Shampooing Machine

Stain remover Solution Push brush or Hand brush (if manual Caution sign, rags broom

Steps Procedures Purpose Additional information

Prepare all the above Materials Get the supplies from the When everything that is needed
stockroom is ready and available cleaning
job becomes easier and faster
Sweep the area to be cleaned Use a stick broom and a This helps to clear the area of
dustpan foreign objects like pies, etc.
that can damage the vacuum
cleaner
Vacuum the carpet thoroughly Using a vacuum cleaner, start Vacuuming is necessary before
from one corner to the rest, shampooing to remove soiled
moving towards edges and particles that have penetrated
 corners. the carpet.
If there is a dry stain, gently
scrape area with a knife or
scraper to loosen soil. Then
vacuum the area to remove
loosened soil.

Apply the stain remover Shake the can very well. Stain should be removed before
solution Apply the solution directly into the carpet under goes
the stained areas using a hand shampooing.
brush, Do not spread the stains. Wash
spot from the outside to the
center to avoid spreading the
stain.
After spotting, blot the affected Some stubborn stains or spots Apply manufacturer’s direction
areas until the absorbent tissue may require further treatment
or cloth shows no stain or spotting
Shampoo the carpet. First dilute the shampoo using For better results, a stronger
Apply carpet shampoo as 1-gallon solution for every 15 dilution is needed for soiled
directed gallons of water heavily soiled areas.
of water for heavily soiled areas Always start at the far and
like functioning rooms. For less corner of the surface.
soiled areas, using a ratio 1:25. Do not over-wet or use
After diluting. Apply shampoo excessive water.
using ,machine or a manual
method.
Vacuum the area once again Use hydro=vacuum machine if Wet vacuum or hydro-vac is
available. used to completely dissolve soil
Let machine work along the and moisture.
sides and corners. Thorough vacuuming is required
If a rotary system is used handle after shampooing to remove the
the machine from left to right foam residue.
while overlapping each shake of If the spot is small, simply dry it
the machine. with absorbent cloth.
Push-brush the carpet fibbers Use the push brush This process makes it easier for
the carpet to dry up, thus
making it look better.
Let the carpet dry If shampooing, machine is used.
Let it dry overnight. If manual
method is used, drying time is
reduced to one hour.
Apply the stain remover Shake the can very well. Stain should be removed before
solution. Apply the solution directly into the carpet under goes
the stained areas using a hand shampooing.
brush. Do not spread the stains. Wash
spot from the outside to the
center to avoid spreading the
 stain.

Maintaining Floors Daily Routine

1. Sweep the floor with a broom, dust mop, or treated cloth to remove loose dirt, and litter.
2. Mix 1 part of cleaning solution with about 4 parts of water. Use a higher dilution if the area will
be disinfected.
3. Spread and cleaning solution over the floor with a mop, using a wet but not dripping mop. Let
the solution penetrate on floors for about 2 minutes. For better result, use hot water for
diluting.
4. Spray buff regularly with buffing chemicals, spray 2-3 squirts on the floor, the buff immediately
to restore the shine.
5. Sweep the floor with a broom or collect dust using a vacuum cleaner.
6. Damp mops the floor regularly with a cleaning agent.

Protecting the Floors

1. Apply a full, uniform coat of over and under sealer with clean mop.
2. Allow a sealer to dry for at least 30 minutes the drying time depends on the condition of the
floor
3. Apply a second coat of sealer for better protection and durability, but not only after the first
coat is completely dry.
4. Let the floor dry thoroughly.
5. Apply a full, uniform coat of stride floor finish using a separate clean mop.
6. Allow the floor to dry at least 30 minutes.
7. Apply as second coat of stride for higher gloss but only after coat is completely dry.
8. Let the floor dry thoroughly (dry to the touch)

Keeping Floors Safe

1. Floor should be kept clean and dry, spilled liquids, foods and grease are hazards on any floor.
Granular particles such as sugar and salt are also dangerous. Wipe spills quickly and use mats at
the doors during wet weather.
2. Clear floors of objects that should not be there like toys, hair, coins, rubber bond, paper clips
and similar articles. These articles can cause slips and accidents. Even a scrap of paper can be
dangerous under foot.
3. Throw rags should anchor down. A rubber pad or a piece of rubber sheet will do. Or. Apply a
rubber coating or double – faced adhesive tape, made especially for the job, to the back of rugs.
4. Arrange the furniture in each room in such manner as to leave enough clear space for traffic
areas. This is especially important in bedrooms. These should be straight, clear and lighted path
from the bed to the door.
5. Never used oiled or chemically treated mop for cleaning floors that are waxed with solvent-
based waxes. The oil and chemicals can soften the wax. Making it smeary and a potential
hazard. Cleaning with treated mop may leave sticky, smeary, dust – catching film when self –
polishing floor polisher is used.
 6. Follow directions carefully when using wax. Buffing waxes should be applied on a thin, even coat
polished to a hard, dry luster. The drier and harder the surface, the safer it is.

LEARNING ACTIVITY # 5

I.Multiple Choices. Encircle the letter of the correct answer of your choice.

1. A mixture of sand and cement with gravel, broken stone and or other similar elements.
a. Concrete c. terra cotta
b. Mixes d. pebble washout
2. It comes mainly from quarries in Rizal, Bulacan, Mindoro and Romblon.
a. Concrete c. terra cotta
b. Marble d. pebble washout
3. It is made of rubber, fillers, pigments and cord dust.
a. Rubber tile c. linoleum
b. Asphalt tile d. vinyl
4. It is the elimination of embedded dirt on floors using a vacuum cleaner.
c. Wet mopping c. vacuuming
d. Spray buffing d. floor stripping
5. Mopping the floor with lightly wet mop to clear the floor of dirt and soil.
a. damp mopping c. dust mopping
b. extraction d. floor stripping
6. The process of extracting deeply embedded dirt and soil in carpets
especially those in inner layers that cannot be removed by shampooing.
a. Wet scrubbing c. extraction
b. Spray buffing d. floor stripping
7. Retouching the shine of floors by polishing using a polisher.
a. Plain polishing c. extraction
b. Damp mopping d. vacuuming
8. Spraying the floor with a buff to finish or retouch it and to keep the gloss.
a. Floor stripping c. wet mopping
b. Wet scrubbing d. spray buffing
9. Mopping the floor using highly wet but not dripping mop.
a. Wet scrubbing c. wet mopping
b. extraction d. plain polishing
10. Retouching the shine of floors by polishing using a polisher.
a. Plain polishing c. floor stripping
b. Finishing floors d. wet scrubbing